Gastronomy Natural Brut Strength

This is a dish my mother has always cooked for us. Don’t worry, you can’t go wrong. It’s relatively simple, and importantly my mother has agreed to share all her secrets!

Start by shelling the crab to scoop out the meat, and then combine with all the other ingredients. Seasoning is key, so I always remember to add lots of salt and pepper. Pop in the oven for just under an hour at 180°C, and voila!

What I love about this recipe is its versatility: everyone can create their own spice mix, and season the dish just how they like it! First of all, I make small slits in the breast skins, and then leave to macerate in the spices!

Next, after removing them, all fresh and fragrant, they need to be pan-fried over a high heat for just a few minutes to be cooked to perfection. I usually use up the rest of the marinade in a side dish, such as a creamy mushroom risotto. My brother loves it!

This dish is great for gatherings and I normally make this Mediterranean dish with my wife, for summer entertaining al fresco.

We start by preparing the tomato sauce the day before, allowing the basil and lemon juice to infuse with the tomatoes reduced into a sauce. Next, rub the garlic clove on the slices of bread, and if you like it like me, add a thin layer of tapenade. We cook the red mullet and then carefully place them on the bread. Anne sets the table invitingly, and I add the champagne, such as the Cuvée Vintage, which goes so well with this dish.

This is one of my favourite dishes when I have some spare time.

I start by combining all the ingredients to make a marinade, in which I soak the tuna cut into thick slices. The tuna then needs to rest in the fridge; after a while, remove and roll in sesame seeds.

The key to this recipe is searing the tuna slices quickly on each side, in a very hot frying pan. Just a few seconds is enough! And to make it even more melt-in-the-mouth, cut each slice into finer slivers. Bon appetit!

There’s nothing quite like home-made lemon oil to serve with salmon steaks, and of course a glass of Blanc de Blancs with lively mousse.

To really enjoy this family meal during summer holidays in Corsica, I prepare the lemon oil a week in advance, leaving the citrons picked from my garden to macerate in olive oil. And that’s the secret. Cook quickly on the barbecue, soak up the stunning views…pure magic! 

I really love ceviche! Sea bream ceviche, shared with friends or even family. I start by preparing a sauce for the fish. Once all the ingredients are combined, cut the fillets into cubes or thin slices, which is what I tend to do. Then leave the fish to marinade for 30 minutes in the fridge. Don’t worry if the slices aren’t perfect; the secret to a great ceviche is the seasoning! The Brut Champagne is super fresh and really sings with raw fish.