TABLE TALK


L'OSTREA L'Ostrea is a delicious seafood restaurant where you will get fair sized portions well worth your money. The service is good and always friendly, so best foot forward, go with an empty belly and enjoy you meal along with a glass of great tasting wine. Quai des Sous/mariniers Tel: +33 4 944 665 60 | €€€


Le Relais des Moines HEAD CHEF, SÉBASTIEN SANJOU


LES TÊTES D'AIL Les Têtes d'Ail is a restaurant with an exquisite Mediterranean menu, lovingly prepared with local products oozing with wonderful fresh flavours. As this restaurant is open nearly all day long, it is the perfect option to visit for lunch or dinner, or both. 22 Rue des Bonnetières Tel: +33 4 946 207 64 | €€€


SEASHELLS & CAVIAR IODIZED GRANITA Serves 4


INGREDIENTS GAËTANO


Since 1954, this family run pizzeria is both popular with locals and tourists alike and famous in Toulon. Its homemade dough is delicious and the refined selection of toppings is just mouth-watering. If you are insecure about what to order, fear not, just ask the friendly staff about which pizza is best. 4 Place Amiral Victor Senès Tel: +33 4 949 236 72 | €€€


CADE TOULON


A Toulon speciality, commonly known as


Socca in Nice and Panisse in


L’Estaque. It arrived 200 years ago with the Napoleonic armies to work in the shipyards.


16 oysters 8 razor shell clams 24 cockles 16 clams 20g caviar juice ½ lemon 1 cauliflower 1 romanesco sprout


METHOD Step 1


• Open the oysters, wash and keep 8 raw and steam 8 for 3 minutes then keep cool with water. Collect all the oyster juice, add lemon juice and chill


• Steam open the razor shell clams, cut them in sections keeping only the hearts. Steam open the cockles and shell them


Step 2


• Cook the cauliflower in milk seasoned with salt and pepper to a consistency of mashed potatoes. Drain and mix, then dry in a sauté pan in order to concentrate the taste, finish with a little butter, salt and pepper and keep warm for the pipette


Step 3


• Chop the romanesco cabbage with a mandolin, leave on a damp cloth. Season all shellfish with olive oil, vinegar and salt and pepper. Also season the romanesco chips in the same way


SERVE Delicately arrange the ingredients in a soup bowl and add the chilled oyster juice, lightly season, pour olive oil and vinegar to tatse


1 broccoli 1 litre whole milk 20 borage flowers 40g fine salicornia Quality vinegar Salt & ground pepper Quality olive oil


ONBOARD | AUTUMN 2019 | 89


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