As the holiday season approaches, OVIVE goes all out and collaborates with chef Jean Imbert to create an exceptional menu that adds a touch of indulgence to the magic of Christmas. An original and tasty recipe where the smoked trout reveals all its delicacy.
Today I suggest taking your taste buds on a journey, swapping the cold and gloom for the sun of the Caribbean. Nothing beats a good shrimp colombo, perfect for a meal under the palm trees by the sea.
To try: this recipe for Norwegian salmon baked in meringue crust.
Festive indeed, this recipe ready in less than 30 minutes will leave no one indifferent!
Ideal for summer, this recipe will introduce you to ceviche, a dish from Latin America.
I cooked this dish to change from canned sardines and bring a new character to this product. A watercress emulsion for sweetness, diced Granny Smith apples and lemon caviar pearls for acidity, tapenade for richness, and sardines for a strong flavor. I recommend pairing this dish with a white wine.
An original and gourmet preparation for the holidays, with smoked trout and wasabi.
A recipe for red mullet filet proposed by Chef Florent Saint-Marc for Marmande tomato. Photo credit: AIFLG.
A salmon soufflé, flavored with dill, light, quick, and tasty, I really recommend this recipe!
To try: this recipe for gratinated scallops with bean cream.
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