Tag Archives: burrata

La Source: great new restaurant close to Pinarello in South Corsica

21 Aug

As we went to South Corsica with my brother’s family and another couple of great friends 3 weeks ago, we discovered a great place, only 5 minutes walk from our beach that opened a few days after our arrival. It is called La Source.

As we have 7 kids following, it was a great opportunity to find a good spot to have lunch, drinks, ice-cream or even dinner close by.

The place belongs to Patrice who used to work all over the world in Michelin stars restaurants and great palaces. He never counted his hours, he was really dedicated to his work but at some point he wanted time for himself, time to take a deep breath and enjoy his skills.

That’s exactly what he is doing at La Source. He created a nice little restaurant, almost a “paillotte”. You can access the place by the road or the beach and you are just in the middle of a field of Mediterranean trees with a small wooden house under which he created a bar and his kitchen.

1-On the way

The access through the beach…

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The small beach in front of the restaurant, the bar and the view.

Once you are there, you are welcomed by the owner Patrice Alexandre, very relax in bermudas and flip-flops. A huge smile on his face and a musical accent.

Here we are, relax and happy, feeling like at home.

He serves us Corsican chestnut beer, rose wine and also a great sweet wine called Suleone made with 3 different grapes: Muscat, Chardonnay and Chenin. Usually, this is not something I like but I gave it a try with Cecile and we soon became addicted! We had our bottle reserved at the bar….!

3-Our Suleone

Our “reserved” bottle of Suleone, a nice sweet wine, perfect as an evening drink. We brought one back in Paris. To be opened when the days get shorter and the weather colder….

For the food, the menu is straightforward, a great pasta dish, cured meats, great Mozzarella and Burrata, good tomatoes, antipasti plate and Frito Misto with a delicious Wasabi mayonnaise. A selection of artisan ice cream such as Mandarine and a few deserts.

What makes it successful is that Patrice sources is products with great care and cook them with passion. It can take time but who cares, we are on holidays with great friends, amazing view and no stress!

And if we are hungry, we still have a basket of really fresh bread and tasty butter to keep us waiting!

4-Burrata

The Burrata served with Corsican cured pork.

5-Tomato Trio

The trio of Tomatoes served with the dressing in a bottle.

6-Assortiments

La Source Plate: an assortment of specialties selected and cooked by Patrice.

Yes indeed, this is a place to go before it becomes too well-known. Hopefully, the owner is passionate enough to keep it as it is right now but we can’t blame him if he grows bigger within the next year.

As long as he keeps on being so welcoming and nice with our kids, we’ll keep on coming and sharing great moments with him.

7-Kids Paradise

Also a great place for kids…. the chef’s pasta at any time and a lot of space to play while we are enjoying our drinks and plates….

La Source: Patrice Alexandre

Sainte Lucie de Porto Vecchio

Caramontinu 20144

Tel: 06 27 16 71 33

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Summer Salad: Nectarines, Mozzarella and Nuts Salad with a Sumac Marinade Dressing

15 Jul

At last….. holidays time! Which means countryside, family and weekdays off!

As I went in my family house, I spent a lot of time with my uncle Daniel on the markets in order to get the best fruits and vegetables but also fishes, spices and fresh goat’s cheese for our family. As all the kids are here, we are always happy to treat them with sweet and ripe fruits rather than biscuits and ice creams.

As a result, the boot gets loaded with fresh products that will unfortunately last only a few days.

Last Wednesday, we went to Sancoins which is one of the most well-known market in the neighborhood and we spent some time chatting with Armando Forte the spices seller who always provide us with amazing salt and pepper but also teas, mixed spices and generous vanilla pods. I wanted to get some sumac because I had told my cousins about that spice earlier in the week and none of them had ever heard the name…. It was high time to get them to taste it!

Sumac is often used in Middle Eastern food and especially Lebanon. It’s good with white meat, fish but also with salads as it has a lemony flavor and a vibrant red color that really make the difference.

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Catch of the day at the market….

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Armando Forte: owner of the shop Aux Gouts du Monde in Bourges also comes on a regular basis in Sancoins to sell his best spices.

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The Spices stall in the Halles of the Market

Ingredients for 4 people

  • a handful of mixed leaves or 2-3 baby gem lettuces
  • 4 yellow or white nectarines, ripe but still firm
  • 1-2 good quality Mozzarella di Buffala or Burrata
  • a handful of nuts such as slivered almonds or pecans
  • 1 tsp of butter
  • salt & pepper
  • olive oil
  • a lemon juice
  • 1/2 tsp of Sumac

5-Ingredients

Method

In a pan, melt the butter and gently fry the nuts to give them a nice golden brown coloration and release their flavor. Let them cool down on the side.

1-Almonds

Wash the nectarines. Working around the stone rather than trying to remove it by hand, slice the nectarines into 6 to 8 depending on their sizes.

Carefully shred the Mozzarella or Burrata in a bowl.

Whisk together the lemon juice, olive oil, salt and pepper then add the sumac. Taste and adjust the seasoning.

Pour the marinade on top of the cheese and nectarines and let them rest at least 10 minutes.

2-Ingredients and Marinade

6-Nect,Burrata,Sumac

If you have baby gem lettuce, get rid of the first leaves if they don’t look good then cut them into 6-8 slices. Remove the core.

Start to layer the salad in a large serving dish. Spread a generous layer of mixed leaves or cover the base with the sliced baby gem lettuces.

1b-Salad

Spread some marinated nectarines on top and do the same with the cheese.

Finish with the nuts so that each ingredients is equally present on the dish.

2-Ingredients Prep

Drizzle some of the marinade leftover on top and decorate with a pinch of sumac or fresh herbs if you wish (chervil, thinly chopped mint…).

Here you are… First one is with baby gem lettuce, white nectarines, Burrata and pecans…

8-Result

7-Result

Second one is with yellow nectarines, Mozzarella and slivered almonds.

3-Result

4-Result

Salade Nectarines, Mozzarella Marinées au Sumac

Ingrédients pour 4 personnes

  • 1 poignée de mesclun ou 2 cœurs de laitue
  • 4 belles nectarines blanches ou jaunes, mûres mais encore fermes
  • 1-2 Mozzarella di Buffala ou Burrata
  • une poignée de noix telles que des amandes effilées ou des noix de pecan
  • 1 cc de beurre
  • sel et poivre
  • huile d’olive
  • un jus de citron
  • ½ cc de Sumac

Méthode

Faites fondre le beurre dans la poêle et faites revenir les noix pour qu’elles prennent une jolie coloration dorée et qu’elles développent leurs arômes. Laissez-les refroidir sur le côté.

Lavez les nectarines et sans chercher à retirer le noyau, travaillez autour de ce dernier en découpant les nectarines en 6-8 tranches selon la taille du fruit.

A la main, détaillez la Burrata ou la Mozzarella en lanières et réservez-les dans un bol.

Mixez l’huile d’olive, le jus de citron, le sel et le poivre dans un bol et ajoutez le sumac. Goûtez et ajustez selon votre goût.

Versez la marinade sur les nectarines et le fromage et laissez reposer une bonne 10aine de minutes pour qu’elles s’imprègnent.

Otez les feuilles fatiguées des cœurs de laitue si il y en a puis coupez-les en 6-8 quartiers selon leur taille.

Dans un plat de service, disposez généreusement la salade pour bien recouvrir toute la surface. Disposez ensuite les nectarines marinées puis le fromage de façon homogène et harmonieuse. Finissez avec les noix et éventuellement, ajoutez des herbes fraîches telles que le cerfeuil ou la menthe.

Ajoutez un peu de marinade si il en reste et si vous pensez que c’est nécessaire.

Finissez avec une généreuse pincée de Sumac pour apporter de la couleur et du goût.

The Oak Private Room

10 Jun

Last week-end, I went to London to meet some friends and enjoy the spring in the parcs…. The first task was fully completed…. the second…..

Anyway, on Friday evening, JC, my friend Pauline’s husband had organized a great dinner for her. He had booked the Private Table at the Oak and had her best friends in France coming over for the week-end. She was very surprised and we were happy to be part of the fun!

The Oak is one of my favorite pub in Westbourne, I used to go there almost every week-end to order the Zucchini pizza. With kids, with friends, in the Winter or Summer…. all the occasions are worth going there. Even if you want to share a drink with friends, you can go upstairs at the bar they have at the 1st floor. They have nice boards of cheese, mezze and patés served with amazing bread. The cocktails as well as the wines are just what you are looking for when you come during the week for a casual drink. And the atmosphere is just slightly more sophisticated than downstairs.

It’s also a good alternative when the restaurant downstairs is full and the waiting list too long….!

The Bar at the 1st floor:

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The Private Table:

The Private Table at the Oak is also upstairs and you have to walk through the bar to reach it.

You can have a drink at the bar while waiting for all the guests to arrive or seat around the large wooden table straight away to enjoy the privacy of the room.

You just need to close the white doors to get separated from the bar.

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A tasty Italian wine: Valpolicella 2011 Allegrini Veneto

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For the menu, the person organizing the party has to make a pre-selection of dishes in order to make it easier to deal with for the kitchen. Still, you have 3 choices of starters, mains and desserts!

We were pretty lucky as JC really made a great choice and we had a taste of the whole list…. Here is what we had:

Starters:

Burrata di Puglia, Prosciutto di San Daniele, Bruschetta

The Burrata was very creamy and fresh, the olive oil tasty and the prosciutto very thinly sliced. A perfect starter!

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Dorset Crab Salad, Fennel, Black Olives, Dill, Radish, New Season Felsina Olive Oil

That was my starter as I love Dorset crab and Fennel! As you may guess, I loved it! Fresh and light, really what I expect for a starter.

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Sautéed Scallops, Broad Bean Puree, Crisp Pancetta, Truffle Oil

A great starter that can also be a great dish served in a larger proportion. The scallop is sautéed in butter and almost caramelized. Soft as butter, it really gets well with the crispy Pancetta served with it. The broad bean puree and truffle oil bring some more complexity to the whole dish and brings it one step further in comparison with many other places serving the same dish.

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Mains:

Fillet of Sea Bass, Globe Artichoke Puree, Lemon Oil, Parsley Salad

The fish was fresh and cooked to perfection, the Artichoke puree creamy and light and well enhanced by the lemon oil and fresh parsley salad.

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Grilled Corn Fed Chicken Breast, Asparagus, Jersey Royals, White Wine & Tarragon Sauce

That one was a very earthy dish, served with tasty potatoes, soft asparagus and light but powerful tarragon sauce.

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Seared Tuna, Insalata Primavera, Basil Mayonnaise

Not a huge fan of raw fish, this was not one of my choice obviously but the salad was fresh and crispy and the mayonnaise was very tasty too. And for those who like raw fish, it was cooked just the way they wanted it.

IMG_1303Desserts:

We were a bit disappointed indeed. By the presentation but also the taste….

Semifreddo Zabaglione, Confit Lemon, Baci Di Dama Biscuits

The Zabaglione was too sweet and not creamy enough, the confit lemon did not really sparkle and the biscuits were just adding some more sweetness to a dish that we expected to be more on the citrus feeling.

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A Selection of Ice Cream & Sorbets

The ice cream was OK but nothing to crave for in the future.

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Cheesecake, Hazelnut Base, Banana, Rum & Caramel Sauce

The cheesecake was actually the good surprise among the desserts. The hazelnut base brought some crispiness and flavor and the cream cheese batter was very airy and fresh. Not too sweet in order to enjoy the sweetness of the caramel sauce.

The portion was just the right size also…. Neither too big nor too small. A perfect ending!

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Basically, we were just delighted to have a great room to chat and to enjoy a wonderful dinner that we did not have to prepare. The privacy of the room makes it even more special as you are not disturbed by the noise of the other tables or the constant flow of the waiters.

Just keep in mind that you have to be at least 10 to book it and also that the waiting list can be very long in the week-end and the months before Christmas!

Oak London

137 Westbourne Park Road

Westbourne Grove

London W2 5QL

tel. 020 7221 3355

e-mail.sean@theoaklondon.com

http://www.theoaklondon.com/

Back to the basics…. but still worth knowing! The Tomato & Mozzarella Salad

21 Jan

I know that many of you are rather craving for a hot soup or a good stew but I am still in Miami for a few weeks and this is the high season for fruits and vegetables…. And I really love to write that this dish is seasonal in January…. it may never happen to me again.

Let’s enjoy! Next year, I’ll most probably write about Tomato Soup!

Tomate-Mozza-3

 

Ingredients: for 6 people

  • 500g of cherry tomatoes or 6 vine tomatoes
  • 1-2 Mozzarella di Buffala or Burrata
  • a bunch of Basil
  • Good quality olive oil
  • A lemon juice
  • Salt & Pepper
  • Toasted pinenuts optional

Method:

Tomato Mozzarella is one of the easiest salad to prepare. It is not time consuming, it’s fresh and only few people does not like it…. Perfect for great family table in the summer or BBQ buffet!

Only one advice…. if you can get the best products for that recipe, it will really make the difference.

Really good tomatoes such as the Italian ones that leave a really pleasant smell on your fingers we you rub them. Mozzarella di Buffala or even Burrata that is creamier than the Mozzarella. Many shops sell cheap Mozzarella that have bland taste and a texture not as close as the creamy Buffala. For the Basil, if you have some in your garden, at least you’ll be sure it’s fresh. Otherwise, just smell it to make up your mind. And last but not least, use a rich olive oil with lots of flavor.

Once this is said….. you are almost done!

There is 2 ways to prepare Tomato Mozzarella. Either sliced and presented on long flat dishes or diced and presented in salad bowl. As we usually have it served sliced, I wanted to show you the other way.

Either cut into 2-3 mm slices your tomato or dice them or cut them into 2 if it is cherry tomatoes.

Cut the Mozzarella into 2-3 mm slices as well and if the slices are bigger than the tomatoes, cut them into 2 so that they match the tomato size. Otherwise dice or tear the mozzarella/burrata into small pieces matching the tomatoes.

Whisk together a lemon juice with 50ml of olive oil, add salt and pepper.

Wash the basil leaves, dry them and place them on top of each other to make it easier to shred (do not chop the basil otherwise it will get dark very quickly).

If you are doing the sliced presentation. Place your tomato one after another on a flat dish and insert a slice of Mozzarella in between each slice or every 2 slices. Scatter the shredded basil all over the surface and generously pour the marinade on top of the dish. Serve it straight away.

For the diced presentation, gather the tomato and mozzarella in a nice salad bowl, add the basil to the marinade and pour it on top of the salad. Mix it gently especially if you are using Burrata as it will coat the tomato and make it look messy.

For presentation scatter pine nuts on top and serve it straight away.

The diced option:

Tomates Mozza-1

Tomate-Mozza-2

The sliced option:

Tomates-Mozza-Sliced-2

Tomates-Mozza-Sliced-3

Tomates-Mozza-Sliced-4

Ingredients: pour 6 personnes

  • 500g de tomates cerises ou 6 tomates en grappes
  • 1-2 boules de Mozzarella di Buffala ou de Burrata
  • 1 bouquet de basilic
  • De l’huile d’olive de bonne qualité
  • 1 jus de citron
  • Sel & Poivre
  • Des pignons de pin grillés (optionnel)

Méthode:

La salade tomates-mozzarella fait partie des plats simples et rapides à préparer. Parfait pour les grands repas de famille ou les buffets pour apporter une belle touche de couleur.

Un seul conseil qui n’est pas des moindres, pour une bonne salade tomates-mozza, choisissez des produits de qualité.

Les tomates doivent être fraîches et savoureuses. Rien de pire qu’une tomate farineuse et sans goût. Une bonne tomate laisse une odeur très parfumée sur le doigt quand vous en frottez la surface.

Il en va de même pour la Mozzarella, évitez les mozzarellas bon marché qui n’ont aucun goût et encore moins de crémeux. Les AOC telles que la Mozzarella di Buffala ou la Burrata sont plus coûteuses mais font vraiment la différence.

Pour le basilic, si vous avez la chance d’en faire pousser dans votre jardin ou sur le bord de votre fenêtre, soyez généreux et taillez gaiement votre plant. C’est pour la bonne cause. Evitez le basilic desséché ou surgelé si possible.

Pour finir, choisissez une huile d’olive riche en goût car c’est elle qui va révéler tous les éléments de votre salade et leur donner une unité savoureuse.

Une fois ce petit point produit fait, vous avez quasiment terminé!

Il y a 2 façons de préparer la salade tomate-mozza. Soit en tranches présentées sur un plat long et en une seule couche, soit en dés, dans un saladier en guise d’accompagnement ou de garniture.

Coupez les tomates en tranches de 2-3 mm ou en petits dés ou en 2 si il s’agit de tomates-cerises.

Coupez la Mozzarella de la même façon, en tranches de 2-3 mm ou en petit dés. Si les tomates sont de petites tailles, recoupez les tranches de Mozzarella en 2 ou en 4 pour qu’elles soient de la même taille que les tranches de tomates. Pour la Burrata, si celle-ci est très fondante, détaillez-la en lamelles du bout des doigts.

Pour la sauce, émulsionnez un jus de citron avec 50 ml d’huile d’olive, salez et poivrez selon votre goût.

Rincez et séchez le basilic. Pour émincez le basilic, superposez les feuilles les unes sur les autres afin d’aller plus vite. Evitez de hacher le basilic car il s’oxydera et prendra une couleur brune peu appétissante.

Pour la présentation en tranches, placez une tomate en tranches sur un des bords de votre plat et insérez toutes les tranches ou toutes les 2 tranches, une tranche de mozzarella. Continuez jusqu’à ce que le plat soit généreusement recouvert.

Parsemez de basilic émincé et arrosez de sauce huile d’olive-citron. Servez immédiatement.

Pour la présentation en dés, rassemblez les tomates et la mozzarella dans un saladier, ajoutez le basilic à la sauce et versez le tout sur le mélange. Mixez le tout délicatement pour éviter que le crémeux de la mozzarella ne se dépose trop sur la tomate et lui donne un aspect “poisseux”.

Vous pouvez parsemez des pignons de pin grillés en surface et ajouter une ou 2 feuilles de basilic pour la présentation.