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A life enthusiast passionate about cooking, Christophe Dufau, who focuses his inventiveness on creative cuisine, is a welcoming host.
At Les Bacchanales the menu changes every week. An advocate of local farming and fishing, Michelin-star Chef Christophe finds his inspiration in the freshest of seasonal products sourced within a 250 km radius of his restaurant, a radius that encompasses Provence, Corsica and Piemonte. A nature lover, knowledgeable about edible plants and flowers, he brings to the table little known herbs and greens that he comes across on his escapades to the nearby hills or seaside.
Les Bacchanales Recipe
SAINT PIERRE STEAMED, VONGOLES (CLAMS) FROM LIGURE, HOKKAIDO SQUASH & PASSION FRUIT
Ingredients for 4 people:
1 good-sized Mediterranean Saint Pierre, approx. 1,200 gr
24 clams or vongole
1 lemon
Bouquet garni with wild fennel
Salt
600 gr Hokkaido squash
2 tablespoons butter
120 gr Squash seeds
2 Passion fruit
2 dl Squash seed oil
2 green onions (shallots)
Salt and pepper
Have your fishmonger wash the Saint Pierre for you. Apportion the flesh in 4 pieces and salt lightly.
In a couscous maker, heat a little water with a bouquet garni and 2 slices of
lemon.
Peel and cut up the squash in large pieces, place in a roasting pan and bake at
180 ° C with the butter and a little water. Cover with aluminium foil before
putting in the oven and when nearly cooked remove the foil to allow the excess
water to evaporate.
Place the pieces of Hokkaido squash in a food processor and mix. Put through a
fine sieve or strainer and season with a little salt and lemon juice. Keep warm.
Roast the squash seeds and set aside.
Remove the pulp of the passion fruit and slice the shallots in thin strips on
the diagonal.
Steam the pieces of Saint Pierre and the clams for 3-4 minutes.
Arrange the various elements in deep dishes, serve as pictured.
- Open for lunch and dinner every day except Tuesdays and Wednesdays.
July & August: Open for dinner every night except Tuesday; open for lunch and dinner on Saturdays and Sundays
247 avenue de Provence, 06140 Vence, France
Tel:+33 (0)4 93 24 19 19 or reserve on line here