Une vie frottée à l'ail. La cuisine provençale d'hier et de demain. Gréco-romain opening unexpected doors

opening unexpected doors

The sum of research carried out on each of the pieces and articles signed by eminent specialists

On the occasion of the retrospective at the Petit Palais

This dictionary-catalogue

Une vie frottée à l'ail. La cuisine provençale d'hier et de demain. Gréco-romain opening unexpected doorsNicknamed the pope of Provenal cuisine or the Pagnol of French cuisine, Gui Gedda left his mark on southern catering. His life as a cook, rooted in family history, was marked by numerous travels and, above all, by a love of others and passing on knowledge. At the age of seventeen, while apprenticed in a hotel restaurant on the Canebire, he began to write down the sunny recipes of his grandmother, a native of Nice and Marseille by adoption, to combat