Le régime dissocié by Monique Egé is a dietary guide that presents the principles and practice of dissociated eating—a nutritional approach that separates certain food groups during meals to improve digestion and support weight management. Published in paperback in 1999 by Bernet-Danilo, this concise 63-page volume offers practical advice for readers interested in alternative dietary methods. Written in French, it reflects late-20th-century interest in structured diet plans and remains a reference for those exploring non-mainstream nutritional strategies.