Gui Gedda, an emblematic figure of Bormes les Mimosas, has earned a worldwide reputation thanks to his passion for cooking and his essential culinary works. We had the privilege of speaking with him in his charming home where he cooks his famous petits farcis. With a bibliography of nearly twenty books dedicated to Provençal cuisine, Gui Gedda is the architect of recipes that are as original as they are tasty, having notably brought figs and chestnuts back into fashion in the kitchen.
Gui, thank you for having us at your home. Can you tell us a little about your childhood?
I born in Marseille in 1932, from a Marseille family but from Piedmontese descent, like many Provençals at the time! My grandmothers and my father were cooking enthusiasts and made it their own job.
How did your meeting with Bormes les Mimosas go?
I have arrived at Bormes in 1946. My brother was frail at the time. So the doctor advised my father to take a restaurant in the countryside ! It is to Bormes that our hearts went. Of 1946 1978 to we held The Terrace restaurant, which at the beginning was still a tobacco bar! Then we created the restaurant The Arbor, before opening here, in the garden of the house, the restaurant “The Pearl Flower Garden” which we held for 7 years.
Cooking in your home is a family affair, is it the family who passed on her passion and know-how to you?
Oh yes! When I was little, I didn't like school at all. For me, the only thing that mattered was cooking. I didn't want to work! But I was good and kind, so I still got good grades 😂
I was born with cooking, my grandmothers taught me everything.
They say you are the pope of Provençal cuisine. For you, what is the recipe that best represents Provence?
So this isn't necessarily a recipe that everyone would think of, but one omelette with dried porcini mushrooms! A dish simple and authentic.
You have written many books throughout your career and still today, what have been your sources of inspiration for creating new recipes?
Recipes come and go with l'inspiration and also depending on requests. For events, for example, depending on what is asked of me, it will necessarily force me to rthink about new things and to different ways of working with products.
What is your favorite recipe to cook and why?
My favorite recipes are those that we don't see everywhere. For example, the raw sardines accompanied by a raw aromatic garnish also, grated carrots, pickles… All shaped into a triangle. Once too, when I was at the United States, Americans wanted a bouillabaisse. But you understand well that a Bouillabaisse is not exported! So I prepared a crab soup, mixed with aioli as if to make one bourride, and it was delicious.
The kitchen, it's a time-consuming work, whether in the reflection, about preparations, to cooking… And that's what I am most passionate about.
Gui, thank you for this interview. Any last anecdote to share with us about you?
Well… I don’t like potatoes! 🥔
My favorite food is fatty foods! It's the cuisine of my childhood. If I had to choose, I would say couscous and sauerkraut!
Gui Gedda is a real ambassador of Provençal cuisine. He dedicated his life to helping us discover and love the authentic flavors of our sunny region. He inspired us to enjoy every meal as a celebration of life. At the age of 91, he remains a invaluable source of knowledge and stories about Bormes the Mimosas, Provence and its delights.
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