Cor Hospitis
Crab in Daikon Caissette
by Patrick Pando
Crab Charlotte with Aromatic Herbs and
Daikon Radish, Lemon Vinaigrette
with Provençal Honey and Turmeric
Ingredients for 4 people
Daikon
500 g daikon radish
Filling
200 g crab meat
10 g smoked mackerel pearls or lumpfish roe
50 g mascarpone
1 shallot
1 tbsp chopped chives
1 tbsp chopped dill
Juice and zest of 1 lime
Vinaigrette
20 g Provençal honey
Juice of 2 lemons
1 tsp turmeric
100 ml extra-virgin olive oil from Provence
1 tsp fleur de sel
Method
Prepare the crab “rillette” by mixing the crab meat with mascarpone, herbs, lime juice and zest, smoked mackerel pearls, and finely chopped shallot. Season to taste and refrigerate. Make the vinaigrette by emulsifying all ingredients with the olive oil. Slice the daikon into thin strips using a mandoline, layer them, then cut into rounds with a pastry cutter. Assemble the caissettes using ring molds (palet breton size). Fill with the crab rillette and shape neatly. Finish with a garnish of mackerel pearls and fresh herbs on one side of the “caissette.” Serve well chilled.
Nina
by Ana Tucci
Inspired by the soul and timeless elegance of Nina Simone
Ingredients
10 cl Domaine de Valdition
Bâtonnier Rosé AOP Alpilles
5 cl rhubarb & ginger gin liqueur
2 cl fresh lemon juice
1 cl lemon syrup
Fresh ginger zest
2 dashes bitters
Garnish
Small ice cubes
Dried lemon zest
Dried blood orange slice
Method
Shake all ingredients with ice and strain into a chilled glass over small cubes. Garnish with dried citrus and a touch of ginger zest.
Rock 'n Rose
by Floris Van de Werf
Rosé Old Fashioned Twist
Process
Similar to the classic Old Fashioned
Ingredients
10 cl Château Gassier
Côtes de Provence 'Esprit Gassier' Rosé
5 cl Bulleit Bourbon
1 cl mandarin liqueur
1 sugar cube
2 dashes orange bitters
Garnish
Large ice cube with a rose frozen inside
Garden of Indochine
by Patrick Pando
Foie Gras Royal, Dashi Broth with Bonito Flakes,
Asian Vegetables & Smoked Halibut
Ingredients for 4 people
Ingredients
100 g smoked halibut (smoked fish)
Foie Gras Royal 100 g of Foie Gras Royal
3 eggs
250 ml heavy cream (30%)
Salt and Espelette pepper
Dashi Broth
1 L water
100 g kombu seaweed or shiitake mushrooms
20 g bonito flakes
10 g fresh ginger
3 garlic cloves
1 bird’s eye chili
Garnish
50 g enoki or shiitake mushrooms
4 baby corns
50 g soybeans
50 g snow peas
50 g daikon radish
50 g black radish
Shiso cress or aromatic herbs
Method
Foie Gras Royal : Blend the foie gras with 1 whole egg and 2 yolks. Add the warm cream, then strain through a fine chinois. Chill for 10 minutes, then pour into bowls or deep plates.
Cover with film and steam at 80°C for 25 minutes. Chill afterward.
Dashi Broth : Place all ingredients in 1 L of cold water. Maintain at 70°C for 1 hour.
Allow to cool for 12 hours, then strain through a chinois.
Garnish : Cook the baby corn, soybeans, and snow peas in salted boiling water. Refresh in ice water. Slice the radishes and remaining vegetables finely, ideally using a mandoline.
Finishing : Arrange the smoked halibut and vegetables harmoniously in a crown around the foie gras royal. Finish with shiso cress or fresh herbs. Serve with the hot dashi broth on the side.
