Gil Florini: A Priest in the Kitchen

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A unique meeting took place at the La Procure bookstore in Nice: that of Father Gil Florini and lovers of Niรงoise cuisine. This priest, well-known to the faithful of the Saint-Ambroise parish, is not only a man of faith; he is also a man of taste.

Dressed in his traditional black shirt with a Roman collar, Father Gil Florini brought with him his devastating humor for an hour of warm and lively exchange around his third recipe book “My Summer Niรงoise Recipes”. A work that resembles him: simple, generous, and above all, rooted in a culinary tradition that is as rich as it is delicious.

A Bold Straightforwardness

With him, everything makes sense: “To eat well, you need fat, sugar, and alcohol,” he says with a smile. This forthrightness provokes reactions. He doesn’t hesitate to target fast food giants: “McDonald’s is called a restaurant, but no, it’s a slaughterhouse!” The man has character. Above all, he’s a passionate person who wants to share his cooking.

His love for cooking didn’t start yesterday. Coming from a family with Corsican, Italian and Niรงoise roots, food is a cornerstone of his identity. According to him, it all starts with his grandfather who was a pastry chef. He used to punish his daughters by making them eat cakes. During the meeting, he mentions radish soup and stockfish, linking them to memories and Niรงoise history.

Accessible Recipes

One might wonder how the idea of venturing into creating a recipe book came to him. “We made this book to show that you can cook easily,” he asserts. He proves it because there are no complex techniques or quirky utensils. The recipes are accessible, flavorful, and adapted to the season, taste, and even what’s always in our cupboards. The goal? To enjoy and above all, to share.

The word “sharing” frequently comes up during this exchange. For this priest, cooking is an almost sacred social act. “The meal is the center of the rite. The Last Supper in Christianity ended at the table.” He sees it as a moment of connection, conviviality, transmission, and without judgment. A philosophy he has always applied. He had a past as a summer camp counselor. He recalls a day when he was with a little girl who refused to eat her ratatouille until he added melted chocolate to it. The result: they ate it together.

Father Gil Florini advocates for a lively, joyful, and free cuisine. He protests against those who impose culinary dogmas. For him, “it just has to be good and well done, that’s all.” In his book, you will find eight starters, including herb flan and the essential pissaladiรจre, thirteen main dishes like Father Gil’s aioli or guinea fowl with figs, and seven desserts with original ideas like peaches stuffed with macarons or apple omelet.

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