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.
Experience a big-city hotel stay that doesn’t feel like your typical urban visit at Chicago’s Claridge House, nestled in the sought-after Gold Coast neighborhood. The hotel’s sophisticated décor and serene residential ambience foster the atmosphere of an oasis amid the hustle and bustle of a busy metropolis.
As part of Germany’s climate package, a plan to reduce emissions, the country will raise departure taxes at German airports. Taxes will go up as much as 60 percent, and are expected to raise up to €740 million. The funds will then be used to lower VAT on rail fares from 19 percent to 7 percent.
Norwegian Cruise Line took delivery of its newest ship, Norwegian Encore, ahead of its naming ceremony Nov. 21. The 1,100-foot-long ship boasts a guest capacity of nearly 4,000. Since Norwegian Cruise Line took delivery of the shi, Oct. 30, Norwegian Encore sailed from Germany to England before making its way to New York City, then Miami, where the christening ceremony takes place next week.
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.
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