3 recipe ideas from Arcachon's Bassin for the festive season
Do you know the December tunnel? It begins on 1 December full of enthusiasm and joy and ends on 1 January in the early hours of the morning totally drained, with the mantra «Tomorrow, I'm doing a detox».» in mind. I know, I'm making you dream.
Getting involved is an adventure rich in emotions, questioning (turkey or capon? That's the question), sometimes on shaky ground with Uncle Roger at the table trying his hand at unfunny jokes. A real long-distance race begins, where endurance is the order of the day, especially when it comes to stomachs.
Because, yes, we're talking about our stomachs here! Here are 3 recipes to brighten up your table at the end of the year!
Living in Bassin Arcachon means being lucky enough to be surrounded by breathtaking landscapes between land and sea but it's also an opportunity for those who walk along its paths to discover many of its most famous attractions. gourmet products each more diverse than the last.
Today, I'd like to take you on a journey of discovery... of some of these products in a meal for your festive season. Christmas or 31 December, it doesn't matter, it'll work every time, that's a promise. This, I hope, will give you some relief from the December tunnel (for the gifts, though, I'll leave you to get on with it!).
Spending the festive season on Arcachon's Bassin means that you'll always find a a beautiful platter of oysters set amongst the guests. As an aperitif, for example, with a glass of local wine (Alcohol abuse is dangerous for health).
You open them carefully, thehe safe, protected gesture for optimum enjoyment in total respect for this fragile product.
Once you've devoured your oysters, I invite you to sit down at the table and enjoy a delicious meal. a feast of iodine and freshness. Come with me, I'll take care of everything!
Let's start with the starter, shall we?
I suggest we continue on a note of oysters as a red thread with this oyster, kiwi and pomegranate tartar.
A tartare prepared with Arcachon-Cap Ferret oysters, please! Did you know that the Adour region produces kiwis? On this occasion, I went to get them at the Vymm Gardens based in Lanton. Vanessa and Yohann have a a market-gardening farm selling fruit and vegetables all year round, with a delicatessen section. During the summer you can even go Harvest your fruit and vegetables directly from the farm's rows. From producer to consumer!
This tartare is seasoned with a olive oil infused with nasturtium leaves and 3-citrus vinegar which you will no doubt find in delicatessens.
For a luxurious moment, why not finish the tartare with caviar tips ? At Bassin in Arcachon, we're lucky enough to have 2 caviar-producing sturgeon farms: l'Esturgeonnière in Le Teich (Perlita Caviar) and the Moulin de la Cassadotte (Caviar de France) based in Biganos. A national pride, our caviar has even been awarded its own Caviar d'Aquitaine« PGI» this year! In this entry, he'll be bringing a a touch of roundness and even a hint of butter to the oyster tartar.
Let's continue with the main course:
The Bassin territory of Arcachon and its fishermen through the Comité Régional des Pêches Maritimes et des Elevages Marins de Nouvelle Aquitaine (CRPMEM) (New Aquitaine Regional Marine Fisheries and Fish Farming Committee) full of a fine selection of fish throughout the year as the seasons change. For this festive season, a plump slab of lean meat will be very welcome. It gives me great pleasure to pick up my fish at Andernos les Bains from " Au Bulot » run by Nicolas Rambeau. A fishmonger's shop where a warm welcome and good advice are always given.
This lean paving stone will be worked very simply because it will be just baked while you enjoy your starter. 15 minutes in a 180° oven on a baking tray lined with baking paper and brushed with olive oil., Now you can cook your fish to perfection.
As for drinks, a good wine from our region is always a good idea (alcohol abuse is dangerous for your health. Drink in moderation), don't forget that in Arcachon there is a source of natural mineral water. The Source of Abatilles is a real pride of the territory whose influence goes well beyond Bassin.
It's on the garnish that the game of taste buds will be played as a creamy Jerusalem artichokes with white chocolate will add a definite gourmet touch to the fish. And what about the sauce? For this sauce, we're going back to basics namely beurre blanc. However, beyond the technical aspects that may put some people off, this beurre blanc has the merit of being flavoured with a reduction based on smoked lean from Fumette.
Located in Lège Cap Ferret, Fumette aims to be responsible and respectful of its environment. Bénédicte and Julien, the co-founders, source their fish from small boats and make sure they work with fish that is in season. You'll find, lean, black mullet, sea bass... which are smoked and salted on a light base so that the original flavour of the fish is not lost when tasted.
Did you know that there is a second fish smokehouse on the Bassin in Arcachon ? It is about Kalalahti in Biganos, run by Olivier Dumontet! His speciality? Smoked sturgeon (and there's plenty to choose from on the Bassin) hot-smoked with alder wood!
Nothing is lost, nothing is created, everything is transformed!
To accompany this menu, don't forget to drop off beautiful bread like those made by the bakery L'Amarante in Biganos, which works exclusively naturally leavened. Karine and Will have a taste for goodness through their breads which will delight many of you with their diverse selection.
And what about dessert?
I wanted this dessert to come out of the beaten track by taking a step to the side.
No logs. This will be a fruit-based dessert, as I'm offering you a poached pear with hibiscus syrup, citrus fruit and honey. The pears always come from« Vymm Gardens »in Lanton and the honey comes from the Marcheprime beehives«.« Les Ruchers de Viviane »which you can find at« Vymm Gardens »And in a number of sales outlets around Bassin in Arcachon.
To this poached pear, I added a few handfuls of roasted dried fruit and dried cranberries. All rounded off with a sweet and creamy vanilla whipped cream.
A fresh, subtle and refined dessert. What more could you ask for? A little chocolate ? Go on! Since you've been good, here are two emblematic proposals from our region:
A delicious end to the meal
For chocolate aficionados, I can only recommend that you go and get some chocolate oyster shells at the Marquet Pastry with shops in Arcachon and La Teste de Buch / at «...« Aliénor's delicacies »La Teste de Buch. There are also chocolate «caviar» balls to delight young and old from Pierre Mirgalet in Gujan!
And for those of you who don't like whipped cream, I invite you to take a closer look at the Dunes Blanches de chez Pascal. These little choux pastries filled with light cream can be found on the road to Cap Ferret or in Arcachon and Le Moulleau in season.
We have now come to the end of this A fabulous gourmet journey through the artisans and producers of Bassin in Arcachon. May these ideas open a new page in the discovery of this beautiful region. May your cheeks turn pink with the fresh sea breeze and your eyes be dazzled by the Bassin's special light at the end of the year.
We wish you all the best for the festive season!
Article and recipe made by Stéphanie BOTTREAU, photos taken by Sandra HYGONNENC
