LOCAL FISH IN A DELICATE BOUILLON WITH MARINE FLAVOURS
On a base of new potatoes cooked in saffron broth, a rich catch of fish is a concentration of the flavours of the Mediterranean. The famous shelled gamberoni "rossi" from San Remo, fillets of rock mullet, calamaretti stuffed with gamberoni meat, cuttlefish and lemons from Menton, filets of capon, sea bream, Saint-Pierre, denti and rock octopus tentacle. Everything is moistened with a fish stock made from rock fish, cooked like a fish broth with saffron.
Wrapped in a sunshine-coloured spice from the terroirs of Haute Provence, mixed with white onions, garlic, dried fennel, fresh tomatoes, moray and conger, demoiselle, green wrasse, goldsinny wrasse, rainbow wrasse, weeverfish, small black and brown rockfish and eriphia crab - local fishing is invited to the feast.
Three mini crostini, one of which sings the praises of the juices from the red mullet liver, capon and anchovies; the second of rouille, the third of spider crab meat and coral, complete the bouquet of marine flavours that explode in the mouth. The whole sea has shaped this amazing dish. Abundance and feasting recall mythical scenes on the ancient shoreline, sparkling with light and saturated with blue. This is an expression of memory, the universal message of the Mediterranean that represents the concepts of mutual exchange and sharing.