Ma Cuisine du Soleil

A landmark work from Roger Vergé, the celebrated chef of the Moulin de Mougins in Provence, this volume presents his original recipes rooted in the sunny, herb-scented cooking of the Mediterranean south of France. The cuisine du soleil — a style Vergé is widely credited with defining and championing — draws on the produce, flavors, and techniques of Provence and the broader Mediterranean littoral, rendered accessible without sacrificing culinary ambition. Written in French and published by Robert Laffont, the book is aimed at serious home cooks and culinary enthusiasts who wish to engage with Vergé's personal interpretations of the region's traditions. It stands as an important document of late-twentieth-century French regional cooking, reflecting the broader movement toward lighter, produce-driven cuisine that paralleled and influenced nouvelle cuisine.