Traditional and Modern French Cuisine
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Traditional and Modern French Cuisine
Caroline and Pascal Alix of Restaurant Caro & Co in Bazas, Gironde, are true lovers of cuisine, bringing a delicious element of surprise to their menu with fresh, seasonal, organic and local ingredients.
“Everything we do is homemade with love”
Caroline and Pascal Alix
Prawn Tartare, Medley of Vegetables and Crispy Puff Pastry
Traditional and Modern French Cuisine
Prawn Tartare, Medley of Vegetables and Crispy Puff Pastry
(Serves 4)
Vegetable Medley
1 each of Black, yellow and orange carrots
1 Pink radish
1 Yellow cauli?ower
1 Yellow beetroot
1 Green meat radish
1 Blue meat radish
2 tbs Olive oil
1 tbs White balsamic vinegar
Pinch of salt and pepper
Wash the vegetables, peel the root vegetables thinly with a potato peeler, place in ice to retain their crunch. Before dressing strain vegetables and season with the oil, vinegar, salt and pepper.
Puff pastry
4 Puff pastry circles (8cm dia)
Preheat the oven to 190°C, lay the pastry circles on baking paper on a non-stick oven tray, add a second baking paper sheet on top and a second oven tray to prevent the pastry from rising. Cook for 12 mins until golden brown, leave to cool.
Prawn Tartare
400gr Prawns (raw)
1 tbs Lemon juice or yuzu
2 tbs Olive oil
1 tsp Crushed pink peppercorns
2 Pinches salt and ground pepper
Peel the prawns and chop roughly. In a bowl, combine oil, lemon juice and peppercorns, add salt and pepper. Add prawns and chill until needed.
Curry Mayonnaise
4 tbs Mayonnaise
1 tsp Mild curry powder
1 tsp Honey
Combine all ingredients
To dress:
Fresh herbs (dill, mustard leaves, coriander and edible ?owers)
4 tbs Cauliflower nibs (floret tips)
Place the prawn tartare on top of the pastry shell. Delicately add the sliced vegetables, cauli?ower nibs and herbs, garnish with mayonnaise.
Et voila, traditional and modern French cuisine
First published in the March and April 2020 issue of The Local Buzz
Images: Restaurant Caro & Co and Shutterstock
