Acclaimed Chef Francois de Melogue Launches Kickstarter Campaign for his New Provencal Cookbook, Cuisine of the Sun: A Ray of Sunshine on Your Plate

    PORTLAND, OR, August 18, 2015 /24-7PressRelease/ -- As a beloved culinary Renaissance man, Chef Francois de Melogue can be described in many esteemed ways: Extraordinary chef, respected culinary historian, adventurer (culinary and otherwise), creative food photographer, articulate writer and blogger about all things culinary, a comedian, a Jimi Hendrix aficionado and now, cookbook author. He has built a loyal following across the country due to the wonderful food he has prepared in some of the nation's most memorable restaurants.

Chef de Melogue now celebrates a new milestone in his stellar career: the Kickstarter launch campaign of his first cookbook, Cuisine of the Sun: A Ray of Sunshine on Your Plate. The goal is to release the cookbook in mid-December, in time for holiday gift giving.

Cuisine of the Sun fulfills de Melogue's dream of inspiring cooks of all skill levels to revel in and enjoy the marvelously varied food from the south of France and surrounding regions. "My cooking style is vibrant and fresh with Provencal roots," de Melogue said. "The cookbook is a collection of reimagined Provencal recipes that will 'bring a ray of sunshine to your plate.'"

Through his beautifully photographed and inspired collection of recipes, de Melogue now emerges as a leading proponent of both contemporary and traditional renditions of the flavorful cuisine from the south of France and surrounding regions.

"This book is the culmination of a lifetime spent relentlessly dreaming of food while toiling away in hot kitchens, both professional and at home," he said. "My life story is that of son of a French immigrant mother whose Provencal culture and joie de vivre founded and shaped the food lover and person I am today. My goal is to teach home cooks to adopt a few restaurant techniques and methodologies that help them create simple, inspired food. I hope to convey to people that cooking is love and that, similarly to the way a jazz musician riffs on song standards, this is my riff on Provencal and cooking in general," he said. "For example, if you have a recipe for black cod and you don't have black cod, do not be paralyzed by fear that the dish will not turn out. Get another fish and keep marching forward."

As an enthusiastic promoter of Provencal cuisine, de Melogue also plans to host culinary tours, cooking classes, and share his inside views of all things culinary in Provence. With his culinary tours, he wants to share his love of the cuisine and the region with American food lovers who seek a personalized experience with a chef, not a typical tour group.

Provencal cuisine comes naturally enough for de Melogue. He grew up in Chicago as the son of two French parents and he spent his childhood summers in Marseilles, France, where his extended family members were in the restaurant business. He was immersed in the aromas and flavorful freshness of this cuisine from the time he was a small child.

He is a lifelong student as well as practitioner of the art of Provencal cooking, as reflected in his collection of more than 2,000 cookbooks, many of historic merit. The more he has learned about this cuisine, the more he understands that the food of Provence and the Mediterranean regions beyond, which were the major trade hubs connecting Europe, Asia and Africa, is the living history of Western food as we know it today. The cuisine that developed in this region is a rich amalgam of flavors and ingredients introduced by the many groups of people who traversed the region throughout the centuries. "It's the history of man on a plate," as de Melogue likes to say.

About Chef Francois de Melogue
Throughout his lifetime, Chef Francois de Melogue has developed an extraordinary palate and masterful technique in preparing Provencal and Mediterranean food. His resume reflects his natural talent and keen culinary sensibility. After graduating at the top in his class from the notable New England Culinary Institute, De Melogue began his career in a number of highly acclaimed kitchens across the country, including Chef Louis Szathmary's restaurant The Bakery in Chicago, the Old Drovers Inn, a Relais and Chateaux property in New York, and Joel Robuchon's Gastronomie restaurant in Paris. In 2003 he was the opening chef for the award-winning restaurant Pili Pili in Chicago, rated in the Top Ten new restaurants in the World by Food and Wine magazine in 2003.

Ever the culinary adventurer, de Melogue has worked on Prince Edward Island in Canada and in wine country in Mendocino County, California, always establishing a stellar reputation wherever he has cooked. In 2013 he was chosen, after an extensive search, to be the executive chef of the highly regarded Figue Restaurant & Bar Mediterranean in La Quinta, California. It was an acclaimed showcase for his cuisine and was named the best restaurant in the Palm Springs area.

He has made many appearances on television and radio including an exhilarating experience as the winner of Guy's Grocery Games on the Food Network.

Chef de Melogue is extremely partial to locally produced, high-quality ingredients and he is a devotee of Chef Robuchon's culinary philosophy of "Cuisine Actuelle," which showcases the natural flavor in the ingredients used to create the dishes. He specializes in simply prepared Mediterranean-inspired cuisine that is enhanced by his appreciation and knowledge of fine wine, craft beer, charcuterie and cheese. In line with his belief that food should be prepared without unnecessary distractions or alterations, Chef de Melogue creates honest, healthy and delicious cuisine that is approachable and always delightful.

For more information about the Cuisine of the Sun cookbook please visit the Kickstarter campaign.

# # #