Smetana or soured cream can replace the cream- vinegar and Roger Vergé mixes in a fresh tomato coulis.

He, too, cooked with such legends as Roger Verge at Le Moulin de Mougins.

Note: This is inspired by a recipe by Roger Verge.

He then signed on with Roger Verge in Mougins.

Roger Verge, the Provencal chef, combines potatoes with black Nicois olives and fruity green olive oil, a dish that has become something of a classic.

Roger Verge, the Michelin-starred French chef, said he hoped to import Hawaiian chocolate to France.

Roger Vergé, who was the consultant, is no longer involved.

Next, he went to work for Roger Verge, at the Barriere de Clichy in Paris.

"He lost all that weight so he could wear his old clothes," quipped his colleague Roger Verge.

He said he learned it from Roger Verge.