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Croustillant d'escabeche Soupe de poissons de roche de mon ami Fred pecheur au Vallon. Le Chapon, la Lotte, la Vive, la Galinette et le Saint Pierre, cuits "Bouillabaisse", sauce Raimu. Cannelloni d'ananas, coeur cremeux de banane Tatin, sorbet "Victoria"
Views of harbour from our 5th floor room.
4 weevers fjaesing 2 dories John Dory 4 gurnards knurhane 1 anglerfish tudsefisk 2 capons kapun (kastreret hane) 1 eel aal lobsters or langousters kilos of rockfish soup salt, pepper, onions, garlic, saffron, olive oil, sticks and grains of fennel, parsley, potatoes, tomatoes, mineral water, 2 glasses of Pastis.
Thin slice the onions, crush the garlic and brown all in 3 tablespoons of olive oil. Cut the 3 tomatoes in pieces. Add a tablespoon of tomato puree, the pieces of tomatoes, the dried fennel and 2 doses of saffron. Add the 2 kilos of rockfish and fill up with mineral water (up to 4 cms over the fish). Add salt and pepper and cook for 20 minutes. Blend the fish soup, seep it through and cook for an extra 10 minutes.
1. Peel and slice the potatoes (2 cms thick), to be added to the fish soup. 2. According to size, place the fish on top of the potatoes in the fish kettle. Lay it in decreasing order: gurnard, weever, dory, anglerfish, eel, capon. On option, you can add slipper lobsters or a spiny lobster. 3. Fill up the kettle with the left over soup, it needs to be well covered. Check the seasoning. Add the saffron, cook at high heat for 5 minutes then set to low and cook for 30 mns. 4. The spicy Provencal sauce rouille: whip up the sauce with 3 yokes as for an ailloli. Add the salt, crushed garlic, then drizzle with olive oil and add the saffron. 5. Slice the bread in croutons (1 cm thick), rub with garlic and soak in 2 tablespoons of olive oil. Put them in the oven (220C). Then spread them with a tablespoon of Rouille. Serve the soup, topped with the croutons, in small tureens. 6. Serve the fish separately. 7. The secret of the chef : Before serving, pour a good dose of pastis in the broil and whisk. 8. Serve in the presentation tureen. Bouillabaisse is made with mineral water.
Ricard, aperitif cocktail 6 Oysters no.2: Gilardeaux Turbot confit Cabillaud agrumes ice cream parfums bottle of Ste.Magdelene, blanc
Pastis, Martini rouge 1 pichet rouge Rognon de veau Escalope de Veau Panee
Asperges de Sylvain Erhardt,
oeuf cuit a 64o, feves et cosses en tempura, beurre blanc passion
Cromesqui de pieds de cochon, oreilles de cochon croustillantes,
espuma de celeri rave et pleurotes, pickles d'oignons
Ventreche de thon rouge a la plancha , frites de panisse, fromage
blanc au raifort, vierge de cruciferes et green massala
Echine et poitrine laquee de noir de bigorre, syphon carottes, herbes fraiches
Pastis, Cocktail Maison
E croce wine
Chateldon
2 Menu signatures:
MA VERSION DE L'AIOLI
foccacia maison toastee à l'huile d'olive,
les legumes a crus releves d'un aioli,
la morue en brandade aux zestes d'agrumes
HOMARD BLEU ENTIER (en 3 services)
Les coudes en tortellini, herbettes et reduction d'une bisque à la fleur d'oranger.
Les pinces associees au foie gras poele, dans un bouillon de boeuf au parfum d'Orient.
Homard roti a l'huile d'olive, minute de feves et petits pois,
panisses vegetales et emulsion d'une bouille abaisse.
LE CITRON FEUILLE
ma version de la tarte au citron
