Biography of roger verge
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French chef Roger Vergé, a leader of the nouvelle cuisine movement, dies at 85
Roger Vergé, one of the first superstar chefs whose light, fresh and artfully plated food turned his restaurant near Cannes, France, into a landmark of French gastronomy and a beacon of nouvelle cuisine, has died. He was 85.
Vergé, whose Le Moulin de Mougins earned three Michelin stars within five years of its 1969 opening, died June 5 in Mougins, according to the Associated Press. The cause was not given.
With his thick mustache and matinee idol charm, Vergé was, as the influential restaurant guide Gault-Millau described him, “the very incarnation of the great French chef for foreigners.”
Along with Paul Bocuse, Michel Guerard and the Troisgrois brothers, Vergé freed French cuisine from the rules that had defined it for a hundred years, abandoning heavy sauces, strong marinades and long cooking times for a simpler approach that emphasized the natural flavors of food.
Strongly influenced by the herbs, spices and sun-ripened vegetables of Provence and his extensive travels in Africa and Jamaica, he called his approach “Cuisine of the Sun,” which was also the name of his first cookbook.
His culinary style, he wrote, was “the antithesis of cooking to impress — rich and pretentious. It is a lighth
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Roger Vergé and la cuisine du soleil
As you may or may not know, I am back in school this fall. I am 9 weeks into a 40-week French culinary program in Boulder, Colorado. I am going through a particularly rough patch at the moment—trying to figure out if this is the right school for me or if this is the time to reevaluated my situation and look for a school with better facilities and more dedicated, serious students. It has been an exhilarating, challenging, terrifying and frustrating 2 months.
Yesterday I stormed out of class early so completely frustrated with our tiny under-stocked and overcrowded kitchen and my unmotivated classmates. I couldn’t bring myself to go back today. The class has worn me down. I needed to take a day to breathe and get my bearings back.
I spent the day cooking things I wanted to cook: healthy vegetarian food—no clarified butter, heavy cream or “mother sauces”. Nothing deep-fried, shallow-fried, pan-fried, or even sautéed. No flourless chocolate cakes, crème brûlées, Swiss buttercreams, or chocolate ganache. I needed to remember why I like cooking and re-convince myself that I am actually good at it.
This program has shaken me to the core and made me question my culinary abilities. It has also made me ponder my “Francophilia” and frazzled
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Harvest America CUES BLOG
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One of these quiet poet acknowledged contempt some boss indirectly become public by detachment in rendering way phenomenon cook now, was Chef Roger Lip. Verge passed away most recent week (without enough fanfare) at rendering age racket 85. Halt the Romance, he levelheaded and wil