Passédat : From the Abyss to the Light

Description

With iodine close to his skin and a restaurant within easy reach of the waves, Gérald Passedat has become a radical cook of the Mediterranean. With the help of his fisherman friends, the chef from Le Petit Nice in Marseille celebrates the depths of the sea, right down to the most little-known fish. To mark the 10th anniversary of his book, in this new edition the chef unveils some twenty previously unpublished recipes, highlighting the evolution of his cuisine as a final stopover in his quest for the essential. This quest, coupled with an ever-increasing awareness of the fragility of our environment, has also led him to make the most of every part of the fish. The cuisine of an author who once again takes us from the abyss to the light.