The French Riviera

Sauce Vierge is a staple of modern French cooking, first appearing in Michel Guerard's Nouvelle Cuisine bible Cuisine Minceur in 1976 - inspired by cooking for his wife's spa patients in Eugenie-les-Bains and mapping a lighter, fresher and healthier way of cooking in reaction to the heavier cusine classique. Its star ingredients, all fresh and raw, speak for themselves: tomato, lemon juice, herbs and olive oil. It is a match made in heaven for white fish and we serve ours with Long Island sole and a side of hearty beluga lentils. This dish is high in protein, with an array of fresh herbs and vegetables providing essential vitamin and phytonutrient support.