This is the cookbook for people who believe the best meals aren't really about the food.
Mélanie Masarin — founder of Ghia, the beloved nonalcoholic aperitif brand — grew up cooking the food of the Mediterranean coast, where France relaxes into Italy and nobody rushes anything. Riviera is her love letter to that place: 101 simple, sun-soaked recipes passed down from her French grandmother Mymo, whose handwritten notes appear throughout the book alongside stunning photography shot on location.
The philosophy is as appealing as the recipes: let the market decide the menu, follow recipes loosely, make food people actually want to eat. Dishes like Tarte Soleil, Daube Provençale, and Soupe de Poissons feel both effortless and transporting — the kind of cooking that makes a Tuesday dinner feel like a long lunch on the coast.
For anyone who has ever wanted to slow down, set a beautiful table, and keep the conversation going well into the night. This is that book.
Hardcover. 101 recipes.
This is the cookbook for people who believe the best meals aren't really about the food.
Mélanie Masarin — founder of Ghia, the beloved nonalcoholic aperitif brand — grew up cooking the food of the Mediterranean coast, where France relaxes into Italy and nobody rushes anything. Riviera is her love letter to that place: 101 simple, sun-soaked recipes passed down from her French grandmother Mymo, whose handwritten notes appear throughout the book alongside stunning photography shot on location.
The philosophy is as appealing as the recipes: let the market decide the menu, follow recipes loosely, make food people actually want to eat. Dishes like Tarte Soleil, Daube Provençale, and Soupe de Poissons feel both effortless and transporting — the kind of cooking that makes a Tuesday dinner feel like a long lunch on the coast.
For anyone who has ever wanted to slow down, set a beautiful table, and keep the conversation going well into the night. This is that book.
Hardcover. 101 recipes.
