A festive meal like Bassin of Arcachon
While we can all have Epinal images of Christmas in the snow, today I suggest you go in Bassin lands of Arcachon for end-of-year celebrations under the sign iodine, gluttony and sharing.
Usually, for decent meals New Year's Eve and December 25 these include a turkey, chestnuts, a log. Yes, I see you coming…this menu is missing an essential element: The oysters are missing!
And that's good, we have no shortage of oysters. What would the Bassin of Arcachon be without its Queen: the Arcachon-Cap Ferret oysters, ready to be tasted and to charm our taste buds all year round? However, it is at this moment that it gives its full measure, our oyster farmers finding themselves at the forefront so that these highnesses can be found in your home, adorned in their most beautiful assets on a bed of crushed ice or coarse sea salt.
Most important ? Gesture. Safe, skillful and respectful of the product he/she will have in his/her hands.
If the oysters are a centerpiece of a Christmas on the Bassin, I won't hide from you that there are a thousand and ones other gourmet treasures to discover. What's better than discovering them precisely through two recipes? A starter and a main course highlighting the know-how of artisans and producers who make a point of honor every day to promote the territory in which they live, work
So let's start with the entry:
This entry had as its starting point the smoked sturgeon from Kalalahti, company located in Biganos. The particularity of smoking this fish is that it will be done hot even though almost 90% smoked fish have been on a cold process. This method originating from Scandinavia is supported by Olivier who sources Sturgeon Caviar from one of the two sturgeon breeders and producer of Bassin: The Teich sturgeon fish, producer of Perlita caviar.
For this recipe, why not choose to work creamy smoked sturgeon with a nice creamy crème fraîche. This sturgeon cream then sits inside a simple parmesan shortcrust tart base.
On top, to have a note of iodine and find a point of balance with the smokiness of the sturgeon, an oyster tartare in which some vegetables from a greengrocer located in Gujan Mestras will complete its composition.
A few grains of caviar will bring buttery and hazelnut delicacy throughout. And when we talk about caviar we cannot not talk about French caviar from Moulin de la Cassadotte also located in Biganos. About it, the Moulin de la Cassadotte protects a artisanal know-how for more than 30 years and remains the cradle of farmed caviar in Europe. Sturgeons developing harmoniously in a natural, rare and preserved environment.
Finally, to perfect the taste balance of this recipe, some aromatics coming directly from the Serre Ô Délices in Biganos. Go ahead with your eyes closed, Cyril will be happy to explain all the treasures of his plants to you, not hesitating to give you advice on creating your own garden. Purple basil, chocolate mint, pineapple sage, oxalys, Mexican tarragon…only names that will take you on a journey.
And if we now move on to the dish:
A dish which may seem simple but which makes the pride of place is iodine. The Bassin territory of Arcachon and its fishermen through the Regional Maritime Fisheries Committee full of a beautiful selection of fish throughout the year throughout the seasons. For these holidays, a meaty sea bass fillet will be welcome.
This bass fillet will have been poached in a smoked black mullet broth from home Fumette. Located in Lège-Cap Ferret, Fumette also offers cold smoked fish this time from beech wood. A company that wants to be responsible and respectful of its environment. Bénédicte and Julien, the co-founders, obtain their supplies from small boats and make sure to work fish whose stock is abundant and according to their seasonality. You will be able to find lean, black mullet, sea bass... where the smoking and salting will be done on a light basis so that the original taste of the fish is not lost when tasting.
To this broth smoked mullet in which the sea bass fillet will be poached for just a few minutes, winter vegetables such as golden ball turnips, parsnips or even Brussels sprouts, from our local greengrocer. These vegetables will have been cooked as in a pot with vegetable broth beforehand.
For a luxury side, a beautiful quenelle, always from one of our two Caviar producers will bring a gourmet note to this seemingly light dish.
And what could be better than bringing liveliness with some aromatic herbs?
To accompany this menu, do not forget to add beautiful breads like those made by a bakery in the town of Biganos who 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.
As for drinks, a good wine from our region is always a good idea (Alcohol abuse is dangerous for health), 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.
Let’s end this festive meal with dessert!
No fuss here. Just treats picked up here and there during your walks in search of the perfect gift for mother-in-law. You will be spoiled for choice between several our local sweets from our local artisan pastry chefs & chocolatiers!
Finally, and before opening the gifts nestled in the hollow of the tree, you will taste a cup of coffee (or tea) coming directly from a local roaster accompanied by small biscuits or chocolate candies with tasty ganache from one of the Bassin chocolatiers. Something to delight the taste buds with a final sweet note.
Now it's time to let it burst his joy of being together, to take advantage of loved ones, duty sparkle children's eyes and go for a ride on this beautiful Bassin from Arcachon when the golden hour will come and make the horizon shiver.
We wish you very happy end of year celebrations!
Article and recipe made by Stéphanie BOTTREAU, photos taken by Sandra HYGONNENC
