Born in Marseille, France, Coralie Satta began helping her mother and grandmother in the kitchen at the age of 2. At the age of 14, she worked as a pantry chef in Tucson and later worked at a private dinner club in Vermont. Returning to France, she studied under Chef Piro of Marseille. In 1992, Coralie opened Ghini’s (a nickname given to her by her father) French Caffe. Her cooking philosophy emphasizes freshness and simplicity, using whole and locally grown foods.
I learned so much from my mother and grandmother. My recipe for Eggs Provencale originated with them, although in the restaurant I make it in a sauté pan instead of baking it in the oven.
What is your favorite cooking tool?
Ingredients are more important than tools. We emphasize freshness and simplicity, using only whole and locally grown foods.
What ingredients are you excited about using this spring?
I always love to cook with fresh herbs, like basil, tarragon, and thyme.
GHINI’S FRENCH CAFFE
1803 E. Prince Road (at Campbell Ave.). 326-9095. ghiniscafe.com. Tues.-Sat. 6:30 a.m.-3 p.m., Fri. 3 p.m.-9 p.m., (Happy hour 4-7 p.m.), Sun. 8 a.m.-2 p.m. Breakfast, lunch and Fri. night happy hour and dinner. Full-service French bakery attached. Awards include best breakfast, best café, best bistro and best French. Full bar featuring French boutique wines. Patio dining, which allows dogs.