The rolling waves,
crashing waves… Wild is the first word that springs to mind when we think of the SOUTH. I wanted to start off this menu with the south. I was inspired by the wild beauty of nature here and the strength of the waves crashing up against the cliffs. The key product of the south is red palm hearts, which are traditionally seasoned with cane vinegar, red onion & pepper from Saint Philippe. I decided to add one of my favourite products to this dish, without taking away the flavour of the palm hearts, Petite-Ile citrus fruit, with caviar lime & lime.
The ingredients
6 PEOPLEPalm heart
- 1 red palm heart
- Juice of 2 lemons
- Iced water
Vinaigrette
- 50 ml cane vinegar
- 1 red onion
- 75 ml oil
- 2 galet lemons (zest and juice)
- 1 lemon caviar (pearls)
- Saint-Philippe salt/pepper
Finishing touches and presentation
- Lemon caviar pearls
- Galet lemon zest ‘Fleur de sel’