Roger Vergé was a leading light of France’s nouvelle cuisine movement. His signature interpretation of the lighter, fresher style of cooking, which he developed in his three Michelin-starred restaurant in Provence, became known as cuisine du soleil – epitomized in this book. Vergé influenced chefs such as Skye Gyngell in the U.K. and Alice Waters in the U.S., but his recipes are easily achievable by the home cook, as Caroline Conran points out in the book’s introduction, and Vergé himself wrote: “If you love good food. You can cook well.” Words to live (and cook) by, as you try your hand at his Chicken in Salt and Provencal Stuffed Vegetables.
This brillant collection of recipes, drawn from the kitchen of Roger Vergé's three-star restaurant at Mougins in the South of France, is an inspiration to any imaginative cook, and an open invitation to imrovise and adapt the methods of nouvelle cuisine.
Chef and Author
I think the first cook book I ever owned - I was struck then as I still am now by his beautiful recipes inspired by the region - in a sense the recipes feel rather dated now but in another sense the importance of terroir feels completely relevant.
Obituary writer and former restaurant critic
One of the most innovative and influential chefs of the 20th century puts his version of Provence on a plate.
Co-owner of The Food Barn
Chef, restaurateur, author