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.
The Luxury Collection again teamed with artist Sofía Sanchez de Beta to unveil an exclusive capsule collection, this time with 54 pieces inspired by the Arabian Desert and Emirati culture. The ready-to-wear line includes an array of separates created with Dubai’s climate in mind, such as lightweight blouses and tunics, flowing jumpsuits, long skirts and dresses.
United Airlines announces a number of new routes.
Hawaiian Airlines will relaunch its service between the island of Maui (OGG) and Las Vegas (LAS) with flights set to begin in December.
Welcome to Rhodes, a medieval treasure beautifully preserved throughout the centuries. Rhodes is the capital of the Dodecanese, an island ideal not only for those who want to relax, but also for those looking for an action-packed holiday! With its bright green hills, rich green valleys and uninterrupted line of golden beaches, Rhodes is truly a blessed place. “The sun island” has more sunshiny days and milder temperatures throughout the year than any other location in Greece. It is, after all, one of the country’s easternmost places and among the first to welcome summer on its impressive beaches. Add in the excellent facilities for tourism, the island’s special blend of cosmopolitan and traditional, and numerous cultural and archaeological sites, the most important being the Medieval (Old) Town, a UNESCO World Heritage site, and you’ve got the perfect holiday destination. While on Rhodes, don’t miss a daytrip to nearby Sými. An island of sponge divers and seamen, Sými used to have 30,000 inhabitants before the Second World War and was the richest island in the Dodecanese, despite its small size. Today, Sými attracts many visitors thanks to its beautifully preserved Neo-Classical buildings and the famous Archangel Michael monastery at Panormitis.
British Airways launched a new in-flight entertainment channel in honor of its year-long centenary celebration. The new channel, christened Celebrate BA100, highlights the best of British in-flight entertainment.
For those without accessibility issues, going to the beach can be simple. There’s nothing to do but pack up your gear, head to the shore and walk out onto the sand. For those who may be inhibited, however, the beach poses more of a challenge.
European hotel brand Kempinski is expanding into the Americas with a new luxury property in Dominica. Slated for an Oct. 14 opening, the Cabrits Resort & Spa Kempinski will be Dominica’s first 5-star hotel on the island and the brand’s second in the Caribbean.