Rezept von :

	Christian PLUMAIL
	Jacques MAXIMIN
	Jacques CHIBOIS

Diese monatliche Rubrik gibt unseren großen Chefköchen Gelegenheit,
ihrer Kunst in Gestalt eines provenzalischen Rezepts Ausdruck zu verleihen.
 

Christian PLUMAIL

Christian Plumail is a cook who glorifies Southern gastronomy. The imagination does not give way with him, except before the truth of the product and the etherealness of the compositions. One must taste among others, his mullet and asparagus to measure at which point the talent transcends the technique.

Ingrédients : ( Serves 4 )

16 Anchovies
2 Red Peppers
4 Violet Artichokes
1 Lemon

50g Fine Salt
50g Sugar
1 "Bouquet Garni" Made up of Basil
1 dl Olive Oil
0.5 dl Balsamic Vinegar

The recipe

Anchovies:

Clean the Anchovies open the anchovies take out guts and de- scale rinse in cold fresh water Put the Anchovies on a tray Mix the salt and sugar and cover the Anchovies leave to marinate for 1 hour. Rince the anchovies in cold water drain well make sure they are very dry

Preparing the vegetables:

Turn the artichokes and place in cold water with a little lemon juice to keep the colour.Cut the lemon in slices put in casserole and just cover with water add a little sugar and salt cook slowly for 1 hour till they are soft. Roast the peppers in the oven till soft remove the skin and pipes.

Slice the raw artichokes very finely and mix with balsamic, chopped basil, olive oil and season with salt and pepper.

Final touches:

Mix salad with the artichokes and the marinade and arrange in the shape of a dome on the plate..Next arrange the anchovies around the salad and place a little of the red pepers around the salad as well.On the top of the salad place 1 slice of lemon..Serve very cold.

We have created and tasted this traditional recipe. What a joy to prepare a festive meal with simple ingredients. Subtly combined flavours perpetuate the niçoise cuisine, deeply rooted in the Provençal spirit. Bon appétit!

Leader you propose sound menu of reveillon of Saint Sylvestre
Promenade dans le pays Niçois

Brandade de Morue aux truffes du haut Var
Crespeu de Homard breton, foie gras et corail d'oursin, salade d'hiver.
Raviolis de St Jacques au jus de daube.
Bourride de loup de ligne au caviar
Porchetta d'agneau de lait, capuon aux truffes.
Fromages frais et affines.
Granité au marc de Provence et aux arbouses.
Petits fours et chocolats.

Menu in 850 FF by nobody on booking only.

L'Univers de Christian Plumail
54, bd Jean Jaurès 06300 Nice
Tél: 04 93 62 32 22
Fax: 04 93 62 55 69
plumailunivers@aol.com

Closed on monday, saturday noon and sunday.
Set Menu 110, 210, 360 FF, A la carte 250 / 350 FF.

Jacques MAXIMIN

Ingrédients : ( Serves 6 )

6 Violet artichokes
6 Tomatoes for garnish (50g./2 oz)
6 New white onions to stuff
6 Round zucchinis
500g (18 oz) "pot au feu" cooked beef 
(stewed in stock with vegetables)
 + vegetables ( carrots/onions)
200g (7 oz) soft crumb of fresh bread, 
moistened with the "pot au feu" stock

Salt / pepper / 4 spices / 2 minced shallots 
/ minced parsley / white wine 
/ grated Parmesan cheese
50 cl stock
150g. (5 oz) fresh butter
½ stem of shredded fresh basil
Fruity olive oil (Superior Quality)

Cut a "hat" by removing the top from the zucchinis and onions. Hollow them out with an appropriate round spoon, then steam them, being careful to keep them firm. Cool them and drain them. Keep the inside of the vegetables aside. Turn the artichokes, lightly hollow them out, cook them in water. Remove seeds from tomatoes. Peel them, keeping the stalks on, then cut a "hat" and hollow them out carefully. Lightly salt and put them upside down to drain.

Preparing the stuffing :

For this stuffing, you can use the leftovers from a "Pot au feu". Moisten the soft part of bread with the hot beef stock. Use a fine mincer to chop the meat and vegetables (carrots and onions), as well as the inside of the vegetables previously fried with a bit of garlic. Mix the minced meat, vegetables and moistened bread crumb together. Season with salt, pepper, 4 spices, Cayenne pepper, minced shallots, parsley, white wine and Parmesan cheese. Stuff all the small vegetables neatly. Put them in an oven dish. Moisten with a ladle of stock, season with olive oil, one crushed garlic clove and some thyme. Slowly cook in oven (medium temperature) first with a protective sheet of paper, then with sheet removed to glaze the stuffed vegetables. Keep an eye on the cooking process. Once cooked, keep the vegetables at warm temperature.

Final touches :

Reduce the leftover stock, add butter to form sauce. Season to taste. When ready to serve, add chopped basil in the warm butter, cover the vegetables with this mixture, add freshly ground pepper and a dash of olive oil.

We have created and tasted this traditional recipe. What a joy to prepare a festive meal with simple ingredients. Subtly combined flavours perpetuate the niçoise cuisine, deeply rooted in the Provençal spirit. Bon appétit!

686, Chemin de la Gaude - 06140 VENCE -
Tél. 04 93 58 90 75 - Fax 04 93 58 22 86
Parking - Voiturier

The Restaurant : 

For five months of the year, meals are served on the terrace under tall trees in the centre of a flower garden, during winter season in a warm atmosphere with a fireplace and an old fashioned spit, close to a display of antique cooking utensils.

Closed on Sundays evenings and Mondays off-season, open 7 days a week during July and August. Annual closing from 15 November to 15 December. Set Menu: 240 FF (lunch only), A la carte: 350,480,580 FF

Jasques MAXIMIN deux ** Michelin, Grande Table du Guide Gantié.

Jacques CHIBOIS

" Eliophot - Aix en Provence "

Ingrédients : ( 4 people )

600 gr. of strawberries

50 cl of red wine
50 g of caster sugar
½ vanilla pod
a peel of half an orange
¼ cinnamon stick
a sprinkle of saffron
100 g caster sugar

4 mint leaves
4 little cinnamon sticks
4 little vanilla sticks

40gr of pistachio
300gr of fromage blanc
80g of sugar
A few lemon drops
4 mint leaves
2 tablespoonfuls of olive oil

80gr of hard black olives
100 g of caster sugar
10 cl. of water

The day before, pickle the olives : Cut the olives in four, blanch in boiling water, repeat the process 2 or 3 times to remove the salt and drain.

To cook the strawberries

Make a syrup with sugar, red wine, orange peel, half a vanilla pod (split), cinnamon and saffron. Bring to the boil and leave to cook for approximately 15 minutes.

Immerse the strawberries (if they are big, cut them in half) in this syrup for approximately 1 minute. Take out the strawberries, put them into a sieve and let them and the syrup cool off.

Once everything has cooled down, place the strawberries back into the syrup and leave them for 2 or 3 hours in the refrigerator. Do not forget to remove the vanilla and cinnamon sticks as well as the orange peel.

To prepare the crystalline

Take all ingredients and place them in a mixing bowl. Mix them for less than 2 minutes to obtain a smooth cream, then place in a container, and leave it to set in the freezer. When serving, scrape and break iced cream into little crystals.

Presentation

Place the strawberries with a little syrup in cold soup dishes. AIn the middle, create a mount shaped like a rock and top it with a mint leave, a cinnamon and a vanilla stick. Spread the drained olives on top.

We have tried and tested this recipe; the original combination of its products bring out the taste and the spirit of the South. We strongly advise you to try it !

The Bastide Saint-Antoine : Hotel (Relais & Châteaux ) 8 rooms, 2 junior suites, 1 suite, room service, reception rooms, smoking room, library, swimming pool, cleaning service, parking lot, car boy.

The Restaurant : For five months of the year, meals are served on the terrace under tall trees in the centre of a flower garden. The rest of the year, they are served in a well lit room with a fireplace, and sweet and harmonious decorations.

Jacques Chibois, two stars in the Michelin guide, 18/20 in the Gault Millau guide, 3 stars in the Bottin Gourmand, Grande Table du Guide Gantié..

Banquets, conferences. Activities and entertainment based on regional themes organised upon request.