FOOD & DRINK
TABLE TALK
BOULEVARD 45 Not far from the seafront, Cassandra and Loïc welcome you into their friendly establishment, whose focus is on market-fresh ingredients. A veteran chef with an impressive CV, Loïc crafts recipes that enhance the flavours and the seasons. The menu changes weekly, all the more reason to return regularly… Good quality and great value. Tel: +33 (0)5 16 65 85 43 | €€€
Dish of the day
LES FILTES BLEUS Set back from the sea front, this restaurant sports a delightful maritime theme: mahogany floors, port holes, anchors and storm lamps. The recipes echo this seafaring slant and Atlantic produce features prominently on the menu. Well recommended by locals and tourists. Be sure to book. Tel: +33 (0)5 46 05 74 00 | €€€€
CLASSIC ATLANTIC OCEAN MOULES FRITES FOR 4 PEOPLE AS AN APPETIZER
INGREDIENTS 1.5kg of Bouchot mussels
250g chorizo 250g back bacon 4 shallots
2 glasses of dry white wine
LE BEL’M This restaurant is clearly popular with locals and regular visitors. Each dish has its highlights including the mi-cuit fois gras, St Pierre with a risotto and petit légumes, a divine salade of saint Jacques and gambas. Not forgetting to mention the crème brûlée which is seriously good. The quality of the ingredients and the care with which each dish is presented is a delight, along with great Charentaise wines - you must visit. Tel: +33 (0)5 46 39 01 52 | €€€
LA MOUCHADE ‘La Mouchade’ is a
mussel dish you can find in other coastal areas of France, in Royan curry powder is added for a really spicy taste and a zing to the taste buds.
or a bottle of blonde beer 4 cloves of chopped garlic 1 bunch of parsley butter
200 ml cream
PREPARATION
• Brown some slices of bacon, chorizo and chopped shallots in butter. About two small fistfuls of each.
• Make sure everything is thinly chopped so these ingredients get into each mussel.
• Add a glass of dry white wine or a small bottle of blond beer and 1.5kg of mussels.
• Cover and cook on a high heat for about 2 minutes. All the mussels must open.
• You will have stirred your mussels two or three times during cooking and added a fistful of fresh persillade (chopped garlic and parsley).
• Add a little cream if you want. Butter always feels lonely without cream!
• Season to taste
• Serve with French fries of course and a dry white or ice cold beer in an ice cold glass
NOTE Mussels, like all crustaceans, are very sensitive and can make you very sick if they are not extremely fresh. In addition to a healthy fresh smell, it is imperative to put them in a cold water bath before using them and throw away all those that float on the surface and those that may seem a bit light. Fresh mussels are always tightly shut.
ONBOARD | WINTER 2021 | 115
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