Recipe for Bouillabaisse Terrine by Gérald Passedat
recipe for Bouillabaisse Terrine is from Gérald Passedat’s new cookbook Flavors From The French Mediterranean. This master chef turns this Provencal seafood dish – originally a fisherman’s meal made with the unsold fish parts – into a beautiful new variation on the dish.
recipe for Bouillabaisse Terrine is from Gérald Passedat’s new cookbook Flavors From The French Mediterranean. This master chef turns this Provencal seafood dish – originally a fisherman’s meal made with the unsold fish parts – into a beautiful new variation on the dish.
Recipe for Gérald Passedat’s Ratatouille My Way
“Ratatouille My Way” is from Gérald Passedat’s new cookbook Flavors From The French Mediterranean. Ratatouille is a classic Provencal recipe that uses ingredients readily found in the region (tomatoes, zucchini, onions, eggplant). However, this version is prepared with the expertise of a master chef.
“Ratatouille My Way” is from Gérald Passedat’s new cookbook Flavors From The French Mediterranean. Ratatouille is a classic Provencal recipe that uses ingredients readily found in the region (tomatoes, zucchini, onions, eggplant). However, this version is prepared with the expertise of a master chef.
Updated Luxury at Marseille’s Le Petit Nice
It has been almost a century since this boutique hotel first opened its doors on the shores of the Mediterranean. Germain Passedat purchased the Villa Corinthe in 1917 and chose the name “le Petit Nice” as a tribute to the villa’s stunning location on the azure shoreline. Even today, 100-years …
It has been almost a century since this boutique hotel first opened its doors on the shores of the Mediterranean. Germain Passedat purchased the Villa Corinthe in 1917 and chose the name “le Petit Nice” as a tribute to the villa’s stunning location on the azure shoreline. Even today, 100-years …
