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Accueil > Célébrités > 04 . Paul Bajade (chef étoilé). > Mister cooking Paul ...

Mister cooking Paul ...

 

 

  Mister cooking Paul...

 

On est dans un centre touristique, un peu d’anglais ça ne fera pas de mal ...

It’s true that "monsieur Paul" Bajade doesn’t fit the image of a media chef, but he remains one of the pillars of authentic Provençal cooking. The timidly-named gourmet sampler (menu dégustation) is in reality one of the most impressive tours of the market we’ve ever seen at this price and with this level of flavoring. Stewed small escargot and pig’s feet flan with herbs ; tête-de-veau and mesclun ; risotto with rosemary ; crawfish and cèpe puree ; roasted vegetable and leek root ; roasted lamb nuggets with herbs ; Bresse chicken two ways ; lavender honey ice cream.... With each dish a precise flavor and disarming simplicity. This is "country" gastronomy. As for the truffle ... it has its own menu, perfuming a grilled egg ; whole in pastry ; in a sorbet ; accompanying a lamb dish ; sauteed with foie gras ; finally braised with almonds. Some good wines, of course : Bordeaux, Bourgogne, Provençal (from 32 EUR) and a discreet and solicitous welcome from the faithful William. Drawings of Ronald Searle on the walls in a warm dining hall.

 

Paul Bajade’s sparkling blue eyes and frank manner have earned him the nickname of Monsieur Paul –and Monsieur Paul is pretty much an ace when it comes to pots and pans ! The dishes are straightforward and authentic : Head of Veal with Mesclun, Roasted Brawn with Sweet Spices and a Mango & Green Apple Brunoise, Lasagne with Nettle Juice, Poached Egg Yolk with Truffle Cream, Roasted Fillet of Lamb with Hyssop, Fresh Cream Cheese with Honey... not forgetting all the added pleasure of the surrounding sunny country scenery.

Un détail : ça ne dit que du bien ...

 

 

Simple Pleasures in Tourtour

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