Une vie frottée à l'ail. La cuisine provençale d'hier et de demain. Gréco-romain through a scientific figure who

through a scientific figure who is undoubtedly less atypical than he appears

opening unexpected doors

Through these characters

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Une vie frottée à l'ail. La cuisine provençale d'hier et de demain. Gréco-romain through a scientific figure whoNicknamed 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