©Avisdassiette - IRT
Wild South

Frothy waves

A dish proposed by chef Georgios Spandos
The Chief's speech

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.

Georgios Spandos

The Chief's recipe

Preparation time: 15 minutes

The ingredients


Palm heart

  • 1 red palm heart
  • Juice of 2 lemons
  • Iced water


  • 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’

La recette

Palm heart

Remove all the hard outer layers to reveal the tender white

palm heart. Put it into iced water with the lemon juice to avoid oxidisation.


Mix the ingredients to obtain a smooth vinaigrette, then filter through a fine conical strainer.

Finishing touches and presentation

Put the palm hearts in a salad bowl and season with the vinaigrette according to taste. Lay out the palm hearts on a plate and add the ‘fleur de sel’, galet lemon zest and pearls of lemon caviar.

Toutes les recettes du carnet d'inspirations culinaires