This week, Gilly is with Alex Jackson, Noble Rot chef, former restaurateur at Sardine and author of Frontieres.

He talks about his long love affair with France, and particularly with its food, but it’s the edges that we’re after here, The Italianness of the French Riveiera , the spices of  Provence, melting pot of Marseille. It’s about an adventure in French cooking through the prism of the others that make modern France French.

Head over to Gilly's Substack for Extra Bites of Alex's Frontieres.

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