A love letter to the stretch of coastline where French formality softens under the Mediterranean sun. Mélanie Masarin, founder of Ghia, gathers 101 sun-soaked recipes from her childhood, most with ten ingredients or fewer, passed down from her grandmother Mymo.

Tarte Soleil for aperitivo hour, Daube Provençale, whole branzino with Put-on-Everything Green Sauce, Baci di Dama, and a handful of Ghia-forward cocktails throughout. The philosophy is simple: let the market decide the menu, follow recipes loosely, and share generously. A book for long lunches, late dinners, and the slow kind of entertaining.