Gérald Passedat reveals himself in the CHEFS podcast.
For over 30 years, I have been exploring the fish, crustaceans, and shellfish of the Mediterranean Sea at the table of Le Petit Nice. They reveal themselves here in all their diversity, in terms of both flavors and textures. Broths, consommés, juices, stocks, and infusions enhance the elegance of the tastes and bring a fluidity to the pleasure.
I share it all with you in the CHEFS podcast, available now!
> Listen to the podcast
I share it all with you in the CHEFS podcast, available now!
> Listen to the podcast
