Flavors from the French Mediterranean by Gerald Passedat

Overlooking the sparkling Mediterranean Sea, chef Gerald Passedat draws inspiration from the abundance of local seafood, sun-ripened vegetables, fragrant herbs, and sumptuous wines. Photographs of his beautifully-prepared recipes are complemented by the spectacular land- and seascapes of the south of France–rolling vineyards, olive groves, afternoon sun making medieval towns glow in the warm golden light, shady terraces, and bustling summer markets.

The Mediterranean diet is the world’s healthiest delicious cuisine, and chef Passedat shares his classic, generous, and easy-to-prepare recipes that celebrate fresh produce and an overall healthy lifestyle. Appetizers include Provençal-style stuffed vegetables, homemade tabbouleh, pizzas and pissaladieres, squid marinades, and delicious fresh salads. Main courses range from gnocchi, herbed meatballs, roasted duck, spelt risotto, or the region’s famous bouillabaisse fish stew. Desserts include fruit and verbena soup, roasted figs, or a bright lemon tart.

Chef Passedat earned the famed Michelin guide’s highest honor, a three-star rating, in 2008–one of only twenty-seven chefs in France and 117 in the world to enjoy such a distinction. Here, he divulges his tips and tricks garnered over nearly four decades in the kitchen along with suggested wine pairings for each dish.

About the Author

Gerald Passedat has held a Michelin three-star rating since 2008. He owns the Petit Nice restaurant and runs a chic bistro, a restaurant, and a cooking school in Marseilles MuCEM art museum. He participated in France s Top Chef. Richard Haughton, a London-based lifestyle photographer, has contributed to numerous award-winning cookbooks including Astrance: A Cook s Book and Le Cinq.