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 was born in Marseille in 1932, into a Marseille family but of Piedmontese descent, like many Provençals at the time! My grandmothers and my father were passionate about cooking and made it their profession.
How did your meeting with Bormes les Mimosas go?
I arrived in Bormes in 1946. My brother was frail at the time. So, the doctor advised my father to take over a restaurant in the countryside ! It was in Bormes that our hearts fell. From 1946 to 1978 , we ran the restaurant La Terrasse , which at the beginning was still a bar and tobacconist! Then we created the restaurant La Tonnelle , before opening here, in the garden of the house, the restaurant “Le Jardin de Perle Fleur,” which we ran 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 it's not necessarily a recipe that everyone would think of, but an omelet with dried porcini mushrooms! A simple and authentic dish.
You have written many books throughout your career and still today, what have been your sources of inspiration for creating new recipes?
The recipes come and go with inspiration and also according to requests. For events, for example, depending on what is asked of me, it will inevitably force me to think about new things and different ways of working with the products.
What is your favorite recipe to cook and why?
My favorite recipes are the ones you don't see everywhere . For example, raw sardines with a raw aromatic garnish , grated carrots, gherkins… all shaped into a triangle. Once, when I was in the United States, some Americans wanted bouillabaisse. But you understand that bouillabaisse doesn't travel well! So I made a crab soup, mixed with aioli like you would for a bourride, and it was delicious.
Cooking is a job that takes time, whether it's in thinking, in preparing, in cooking ... And that's what I'm 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 true ambassador of Provençal cuisine . He dedicated his life to helping us discover and appreciate the authentic flavors of our sunny region. He inspired us to enjoy every meal as a celebration of life. At 91 years old, he remains an invaluable source of knowledge and stories about Bormes-les-Mimosas , Provence, and its culinary delights.
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