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

On the occasion of the retrospective at the Petit Palais

This book introduces us to the French artists born before 1700 who left their mark on Grand Siècle painting

Through these characters

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