Earning a reputation for serving seafood in French red wine country may seem a stretch, but it hasn’t been a roadblock for Pascal Nibaudeau.
In fact, the executive chef at The Regent Grand Hotel Bordeaux’s Le Pressoir d’Argent recently earned a Michelin star for his succulent seafood dishes.
“I am delighted to share this wonderful award with my team,” Nibaudeau said. “Our passion and rigorous work has allowed us to meet a real challenge: Offering cuisine inspired by the sea in red wine country, and receiving our first Michelin star just 18 months after opening.”
Dublin Bay prawns and veal sweetbreads with tapioca-infused duck consommé Serves 6
For the prawns and veal sweetbreads:
12 Dublin Bay prawns, shelled
3½ ounces sweetbreads, blanched and trimmed
2 tablespoons honey
4 coriander seeds
Juice of 1 lime
1½ tablespoons sesame seeds, toasted
Prawn spice mixture (recipe follows)
Tapioca-infused duck consommé (recipe follows)
Toss 6 prawns in the spice mixture and refrigerate. Over medium heat, fry the blanched and trimmed sweetbreads and remaining 6 prawns with the honey, coriander seeds and lime juice. Sprinkle the fried sweetbreads with toasted sesame seeds.
For the prawn spice mixture:
1 pinch red pepper
1 pinch lemongrass
1 pinch coriander
Candied lime peel
Combine all ingredients. Set aside.
For the tapioca-infused duck consommé:
2 whole ducks
2 whole chickens
2 cups hoisin sauce
2 tablespoons tapioca
10 egg whites
The day before serving, roast the ducks at 425 degrees until they are golden brown. The day of serving, place the roasted ducks, whole chickens, leeks and hoisin sauce in a stock pot and add enough water to cover. Bring the mixture to a simmer. Reduce heat and simmer for 1 hour, skimming fat from surface. Strain the mixture, reserving the liquid. Cool to room temperature, then beat in the egg whites until fully combined. Stir in the tapioca and chill overnight.
For the garnish:
1 cucumber, peeled and shaved into 6 carpaccio-style strips
1 mango, peeled and cubed
4 coriander leaves, roughly chopped
Presentation: Reheat the tapioca-infused duck consommé until warm. Place one piece of cucumber carpaccio on each plate. Top with cubed mango and chopped coriander leaves. Place a spiced prawn tartar in center of the plate, with a fried prawn on one side and a sweetbread on the other. Add a thin strip (approximately 1–2 tablespoons) of duck consommé.
Sea bass tartar with curry sauce Serves 4
For the tartar:
8 ounces sea bass filet, finely diced
15 oysters, shelled and diced
½ bunch coriander, coarsely chopped
½ bunch lemon balm, coarsely chopped
Salt and pepper, to taste
Toss the sea bass and oysters with chopped herbs. Season the mixture with salt and pepper. Refrigerate.
For the curry sauce:
3 teaspoons curry powder
1 teaspoon turmeric
3⁄4 cup clam juice
3 tablespoons lemon juice
2 tablespoons butter
2 tablespoons cream
In a saucepan, combine the curry and turmeric with enough butter to coat pan. Cook about 1 minute. Deglaze the pan with the clam juice and lemon juice. When the liquid is warmed through, add the butter and cream; stir until well combined.
For the garnish:
4 radishes, thinly sliced
Presentation:Place the tartar on a plate. Top each serving with shredded coconut and sliced radishes. Vigorously shake the prepared curry sauce and pour it over the tartar.
Since Cheval Blanc, an extraordinary, newly designed and refurbished 72-room hotel owned by Louis Vuitton Moet Hennessey, launched in September 2021, it has been the talk of the town. Le Tout-Paris remarks about its WOW factor … and the hard-to-get reservations for the 30 seats at Plenitude, the intimate, first-floor gastronomic outlet headed by chef Arnaud Donckele, who earned three Michelin stars at Cheval Blanc Saint Tropez. Reservations are also recommended for Limbar, the ground-floor bakery/café/tea shop/bar where we watched Pastry Chef Maxime Frédéric preparing desserts and an absolute must-have for dinner at Le Tout-Paris, the 7th-floor, all-day brasserie. This brightly colored space, with its raised seating and Fauve-like floor tiles and the adjacent Milanese restaurant, Langosteria, both have access to terraces facing the Seine River, with amazing views encompassing Notre Dame to the Eiffel Tower.
Go ahead, take a nice, deep breath. Because a Seabourn voyage is all about this moment you’ve come so far in life to embrace. It’s not an escape, it’s an arrival.
Nevada-based The Spa at Green Valley by Well & Being and The Spa at Red Rock by Well & Being celebrate the start of 2022 with new health, wellness and spa treatments available through March 31. Both spas offer an array of treatments for guests wanting to relax and unwind before 2022 kicks into full gear.
To allow visitors to safely and responsibly enjoy their trip to Barbados, the island announced streamlined port entry protocols. Barbados’ Ministry of Health and Wellness released the following protocols for all travelers planning on coming to the island.
Located in the South Pacific, The Islands of Tahiti are just eight hours by air from California. Surrounded by pristine, crystal-clear blue waters, the 118 islands and atolls offer natural beauty, authentic island culture and unique French Polynesian style. The Islands of Tahiti are world-renowned for white-sand beaches, stunning turquoise lagoons and varied landscapes ranging from coral atolls to volcanic mountain peaks. Privacy comes naturally in The Islands of Tahiti and offers visitors the space to relax and reconnect and to be Embraced By Mana. Mana is the life force and spirit that connects all things in The Islands of Tahiti.
Mar Del Cabo launched a new luxury beach fishing experience with an interactive paella workshop for guests. The Los Cabos-based hotel offers guests an immersive experience that takes them through the journey of creating paella, starting with a fishing session.
It’s time to start dreaming of your next trip. Here’s some destination inspiration for you. Take a visual journey through Santorini, Greece, with us.
IHG® Business Edge: Working Together with SMEs for a smarter way to manage travel
COJE Management Group raised the bar when it comes to cuisine and cocktails. The Boston-based group, founded by Chris Jamison and Mark Malatesta, offers guests the ultimate dining experience with old-world hospitality and an array of cuisines for every guest to enjoy. With culinary director Tom Berry incorporating the cuisines he encountered during his travels to South America, Cuba, Japan, Southeast Asia and France, each restaurant has distinguished itself as a must for anyone visiting Boston and each is designed exclusively in-house using inspiration from different regions and countries around the world.