The sun is coming out, sweaters have been (mostly) put away, and spritzes are starting to flow: summer is on its way. We’re dreaming of days spent soaking up the sun, diving into cool, clear water, getting lost in a good book, and ending the day with a glass (or two) of wine and a dinner made with fresh, bright ingredients. Just in time to bring our Mediterranean summer dreams to life, Mélanie Masarin—the founder of the non-alcoholic apéritif brand Ghia—has released Riviera: Recipes from the Coast of France and Italy. Like Ghia, Masarin drew inspiration for the book from her childhood in France, especially the special time she spent with her grandmother in the kitchen.

“I’m lucky to come from a family that cooked a lot, so I never felt stressed in the kitchen. We had an open-door policy—neighbors and friends were always coming and going, and we always offered them something to eat or drink,” Masarin tells Vogue. “The kitchen was always a place of comfort. That’s the feeling I hope to capture in this book.”

Photo: Courtesy of Mélanie Masarin
Photo: Hugh Davison

Masarin first thought of the book in 2020, when she found herself cooking simple recipes at home during lockdown and helping her friends learn how to make them. “People kept asking about what I was making, and that’s really how it started,” she says. She adds, “Honestly, the same instinct that started Ghia is what started this book. I wanted gathering to feel easy.”

The result is a cookbook that Masarin hopes will “take the fear out of cooking,” with recipes like tomato tarte tatin, seared scallops, French minestrone, and more. “You really don’t need a big, well-stocked pantry,” she says. “Most of these recipes come down to good olive oil, flaky salt, fresh herbs, garlic, and a good attitude.”

One of Masarin’s favorite recipes in the book is for fig and yogurt cake. “The version in Riviera is a twist on the cake my grandmother used to make when I was a child, which was really just a fancy pound cake… The cake itself comes out tender and slightly tangy from the yogurt, and the figs do all the work to make it feel like something more.” But, she clarifies, you can also use citrus, frozen raspberries, quince, or really whatever you have. “That’s the philosophy of the whole book: Cook with what’s in season, and let recipes adapt to your life.” Below, Masarin shares the recipe with Vogue.

Fig and Yogurt Cake
Serves 8
Photo: Hugh Davison
Prep time: 20 minutes; cook time: 35 minutes

This is often the first cake French children learn to make, using a yogurt pot as their measuring cup. The recipe has been passed down through generations—mix yogurt, sugar, flour, and oil in the same little pot, and somehow it works every time. I prefer to use a 5.3-ounce (125 g) yogurt pot here, but it’s easy to scale up if you want to make a larger cake—just use a larger pot to measure all the ingredients and keep the ratios the same. I’ve updated my grandmother’s recipe with almond flour and a crown of caramelized figs, but the method remains charmingly simple.

Ingredients
– Unsalted butter, for the pan, plus 2 tablespoons more as needed
– 4 to 5 ripe fresh figs (any kind will do)
– 2 tablespoons light or dark brown sugar, as needed
– One 5.3-ounce pot (125 g) plain whole milk yogurt
– 3 large eggs
– 1 teaspoon pure vanilla extract
– One 5.3-ounce yogurt pot (125 ml) olive oil
– One 5.3-ounce yogurt pot (125 g) granulated sugar
– Two 5.3-ounce yogurt pots (250 g) almond flour
– Three 5.3-ounce yogurt pots (375 g) all-purpose flour
– 1½ teaspoons baking powder
– 2 teaspoons kosher salt

Directions
1. Preheat the oven to 350°F.
2. Generously butter a 9-inch round cake pan, then line the bottom with parchment paper and butter the paper too.
3. Cut the figs in half and arrange them cut side up on the parchment. The figs will caramelize as they bake, creating a beautiful pattern on top when you flip the cake. If the figs aren’t perfectly ripe, sprinkle them with brown sugar and a dot of butter to help them along.
4. Scrape the yogurt into a large bowl.Set the bowl aside, keeping the empty container. Add the eggs one at a time, mixing well after each. Stir in the vanilla and olive oil.

Use the empty yogurt pot to measure the sugar, almond flour, and all-purpose flour, and put them in a medium bowl. Add the baking powder and salt, and whisk to combine.

Gently fold the dry ingredients into the yogurt mixture until just combined—don’t overmix. Pour the batter over the figs.

Bake until the cake is golden brown and a knife inserted in the center comes out clean, about 35 minutes.

Let it cool in the pan for 10 minutes, then run a knife around the edge. Place a serving plate upside down over the cake, then carefully flip the cake onto the plate. Cut into wedges and serve warm or at room temperature. Keep the cake covered with a kitchen towel at room temperature—it stays tender for about 2 days, though it rarely lasts that long.

Frequently Asked Questions
Here is a list of FAQs about the new cookbook from the founder of Ghia designed to transport you to a Mediterranean summer

Beginner Questions

Q What is this cookbook about
A Its a collection of Mediterraneaninspired recipes from the founder of Ghia The focus is on light bright summer flavorsthink fresh vegetables seafood herbs and simple elegant meals

Q Who is the author
A The author is Melanie Masarin the founder and creator of Ghia

Q Is this a cookbook for people who dont drink alcohol
A Not exclusively While the author is known for a nonalcoholic brand the recipes are for food not just drinks It includes many dishes that pair beautifully with a glass of wine a cocktail or a Ghia spritz

Q Are the recipes complicated
A Most are surprisingly simple The style is effortless entertaining so many recipes have short ingredient lists and straightforward steps You dont need to be a professional chef

Q What kind of dishes are in it
A Youll find recipes for things like grilled fish with salsa verde lemony salads herby grain bowls roasted vegetables fresh pastas and simple desserts like stone fruit with honey and yogurt

Advanced Practical Questions

Q Is this book just for summer or can I use it yearround
A The vibe is definitely summerfocused but many recipes are adaptable The emphasis on fresh herbs citrus and roasted vegetables works well in spring and fall too You might just need to swap in seasonal produce

Q Does the book include drink recipes
A Yes It features a dedicated section for drinks including Ghiabased cocktails nonalcoholic spritzes and simple syrups Its a natural extension of the brand

Q Im not familiar with Ghia Will I still enjoy the food
A Absolutely The food recipes stand completely on their own You dont need to know or like Ghia to love the cooking The authors background just influences the overall aestheticbright sophisticated and Mediterranean

Q Are the ingredients hard to find
A Generally no Most recipes