|
gptkbp:instanceOf
|
Chef
|
|
gptkbp:activeYears
|
1980-present
|
|
gptkbp:awards
|
gptkb:Gault_et_Millau_Chef_of_the_Year
|
|
gptkbp:birthDate
|
1956-04-24
|
|
gptkbp:charityWork
|
Food banks
|
|
gptkbp:children
|
2
|
|
gptkbp:collaborations
|
Other_Michelin_chefs
|
|
gptkbp:cookingMethod
|
Food festivals
Masterclasses
Farm-to-table
Sous-vide
Respect for ingredients
Contemporary_French
|
|
gptkbp:cuisine
|
gptkb:French_cuisine
gptkb:Le_Petit_Nice
gptkb:Michelin_Guide
gptkb:Relais_&_Châteaux
gptkb:Calanques_National_Park
50
Mediterranean
Fine dining
New techniques
Influencing future chefs
Mediterranean_culture
Young_chefs
Best_restaurant_in_France
|
|
gptkbp:education
|
Culinary_school
|
|
gptkbp:famousFor
|
Seafood dishes
|
|
gptkbp:famousRival
|
Rascasse fish stew
|
|
gptkbp:hasLocalCuisine
|
Elegant and modern
Gastronomic experience
Cozy and welcoming
|
|
gptkbp:held_annually
|
1966
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Gérald Passédat
|
|
gptkbp:influencedBy
|
gptkb:Auguste_Escoffier
|
|
gptkbp:influenceOn
|
Culinary_influencers
|
|
gptkbp:influences
|
Provençal_cuisine
|
|
gptkbp:inspiration
|
Local ingredients
|
|
gptkbp:involvedIn
|
Culinary_education
|
|
gptkbp:knownFor
|
Three Michelin stars
|
|
gptkbp:location
|
gptkb:Marseille
|
|
gptkbp:mediaAppearances
|
Top Chef France
|
|
gptkbp:menuItem
|
Seasonal ingredients
|
|
gptkbp:nationality
|
French
|
|
gptkbp:notableFeature
|
Bouillabaisse
|
|
gptkbp:philosophy
|
Sustainability in cooking
|
|
gptkbp:sibling
|
gptkb:Jean_Passédat
|
|
gptkbp:signature
|
Simplicity and elegance
Olive_oil
|
|
gptkbp:spouse
|
Catherine Passédat
|
|
gptkbp:website
|
petitnice.com
|