TENDER VEGETABLES, TOMATOLIVE AND MARINATED GOLDEN MULLET, POUTARGUE (BOTTARGO)
The dish is large, oval and generous. The food is arranged to portray a landscape typical of the coast of the Riviera. First, Roma tomatoes cooked until soft and smooth, slices of beetroot, zucchinis "Trompettes" and raw turnips, just marinated in olive oil, salt and ground pepper, on which stand cooked fennels, flakes and celery heart, radishes and mushrooms, a stick of cucumber, tomato confit and yellow and white semi-dread peaches, all sprinkled with fresh almonds, courgette flowers and borage, sprigs of celery with purslane and chervil; Guérande Fleur de sel, extra virgin olive oil and organic black sospel olives complete this masterpiece of nature, conceived as a real example of plant architecture.
Then, a thinly sliced filet of golden mullet simply served raw, marinated in olive oil, Guérande salt and black Sarawak pepper, capers, lemon thyme from Nice and lemon zest from Menton, all seasoned with flakes of bottarga from Martigues, in translucent, fragrant petals.
A subtle play of layering and the association of softness and crunchiness. Part sea, part hills, a synthesis of local produce and a relaxed lifestyle. The golden mullet, known as the "daurin", fished by Gérard Rinaldi, a member of the last fishing family in Monaco, is highly migratory and travels along the Nisso-Ligurian coast from east to west from May to July. It is rarely fished. Every year it offers itself for out delectation, like the little seasonal vegetables, which are deliciously tender and naturally sweet.