Hotel Cala Rossa Porto-Vecchio
Blissfull cuisine
At Grand Hôtel de Cala Rossa, pleasures never come alone... Along with the boundless seaview,
stretching terrace under the pines, the laid-backpleasures of the beach add whirls of festivity and the bliss of lunch and dinner savours.
"The talent is not mine. It is the gift of the land", Pascal Cayeux modestly avows.
Now that you've experienced the other beauties of the isle, step into this aromatic land of garden-fresh, season-inspired cuisine:
fresh-picked vegetables, fish - red mullet, denti, spider crab, crayfish... - angled the night before, kid, milk-fed lamb, brocciu, veal, game or wild pig.
Each season, in fact -and this is the immense charm of Corsica- brings aunique array of colours, aromas, savours and irresistible delights.
Summer? Vegetables, seafood, shellfish, seasonably light, prepared to preserve the utmost flavours - steamed, plancha - emulsions, mousses.
Spring, autumn: other treats for the palate. A wider range of are featuring game, simmered dishes, savoury meats.
The chef's menu Chef' suggestions
RECIPES
- The Cala Rossa Kitchen garden plate
- Ingredients for 4 people :
Cucumber marble 20 pieces
Melon marble 12 pieces
Honeydew melon 12 pieces
Tomatoes beefheart 4 scares
Cherrie tomato 4 pieces
Pineapple tomato 4 scares
Snow peas 8 pieces
Quarters of artichoke 8 pieces
Baby asparagus 8 pieces
Green peas 40 pieces
Baby carrot 4 pieces
Baby eggplant 4 pieces
Sliver of baby carrot 12
Sliver of baby fenel 12
Sliver of root beet chioga 12
Sucrine lettuce quarter 8
Lemon caviar 4 coffee spoons
Carrot juice reduction
Seasoning :
Olive oil 25 cl
Lemon juice 8 coffee spoons
Maquis’s mustard( a blend of wild herbs from Corsica with Dijon mustard ) 4 coffee spoons
Honey 4 coffee spoons
Salt and pepper
Decoration :
Chive
Dill
Chervil
Preparation :
Cook in boiling water the baby carrots, the asparagus, the egg plant, the snowpeas, the artichokes, the green peas
Make the seasoning in mixing all the ingredients
Seasoned all the ingredients gently .
In a big flat plate ,make a line of carrot reduction with a brush Dress everything around and on it.
- The mediterranean John-Dory, carrot carpaccio,lemon caviar
- ....vinaigrette and sarawakpepper
Ingredients for four people :
John-Dory filets 120 gr 4 pieces
Carrot 1 piece
Yellow carrot 1 piece
Daïkon radish 1 piece
Baby carrot 4 pieces
For the vinaigrette :
Olive oil 4 coffee spoons
Sarawak pepper syrup 2 coffee spoons
Salt and pepper
Lemon caviar pulp 1 coffee spoon
For the decoration :
Carrot juice reduction
Affila cress ( green peas baby cress )
Preparation :
Peel the carrots and the daïkon, cut in thin slice then cook in a bit of butter olive oil and chicken broth salt and pepper .
Slice the baby carrots in sliver with a peeler and put it in cold water .
Make the vinaigrette ,blend all the ingredients .
Cook the fish filets with a spoon of butter and a bit of bouillon very slowly without coloration.
Put all the slices of veggies in a flat plate as a carpaccio, the fish on a top and then the sliver of baby carrot and the cress .
Dress with the vinaigrette and some drop of carrot reduction .
- Strawberries soup with kitchen garden infusion
- For four peoples :
Ingredients :
Water 1 litre
Sugar 300 gr
Rosemari 3 leafs
Freshmint 10 leafs
Basil 5 leafs
Vervena 10 leafs
Lemon thyme 5 leafs
Corsican thyme 5 leafs
Strawberry 600gr + 400 gr
Mint and peachs sorbet 4 big spoons
Preparation :
Make boil the water and the sugar for make a syrup put all the herbs and infuse for 12h out of fire .
Rince the strawberries, reduce as a "purée" the 600 gr and mixed with the syrup.
Cut the 400 gr of strawberries in quarters and put them in a bowl plate, on it put the strawberries soup , a quenelle of mint and peachs sorbet.
Serve very fresh .
Grand Hôtel de Cala Rossa - 20137 Porto-Vecchio - Corse - France
Phone : 04 95 71 61 51 - Fax : 04 95 71 60 - Email : info@hotel-calarossa.com
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