La Belle Époque in Fort-de-France, Martinique was once a Colonial home; now over 100 years later, it is a stylish restaurant where talented young chef François Xavier Gayalin shines.
While I was in Martinique in April 2006, I had an elegant lunch at La Belle Époque, where the owner, Madame Martine Diacono, is as sophisticated and charming as the ambience and the menu. I also had the opportunity to meet with Chef François Xavier Gayalin, and convinced him to share two of his delicious recipes.
Sautéed Crayfish, Small Terrine of Leeks and Chinese Cabbage, and Sesame Vinaigrette
For 4 servings
Ingredients:
|
20 |
|
crayfish tails |
|
3 |
|
leeks |
|
½ |
|
Chinese cabbage |
|
8 |
sheets |
gelatin for 1 liter of water (34 ounces) |
Vinaigrette
Ingredients:
|
200 |
grams (7.05 ounces) |
crayfish tails |
|
50 |
grams (1.76 ounces) |
citronelle, minced (lemon scented herb |
|
50 |
grams (1.76 ounces) |
coriander, minced |
|
15 |
cl (5.1 ounces) |
soy sauce |
|
5 |
cl (1.7 ounces) |
balsamic vinegar |
|
5 |
cl (1.7 ounces) |
Sherry vinegar |
|
5 |
grams (1 teaspoon) |
pink peppercorns |
|
5 |
cl (1.7 ounces) |
olive oil |
|
|
|
salt, pepper |
Method: Clean the tails of the crayfish, and reserve the trimmings. Cut the leeks and poach in water with the reserved trimmings. Reduce the bouillon until it equals a ½ liter and add the sheets of gelatin. Add the leeks to the ramekins with the reserved gelatin bouillon.
Make the vinaigrette. Sauté the crayfish on the stove and keep very hot.
Presentation: Unmold the leek terrine and place in the center of the plate. Add the crayfish tails and sprinkle the Chinese cabbage artistically around them. Pour the vinaigrette around the crayfish.
Flambéed Filet of Sea Bass with Pastis, Star Anise Sauce, Steamed Fennel, and Broad Beans
For 4 persons
Ingredients:
|
800 |
grams (1.76 pounds) |
filet de loup (sea bass) |
|
1 |
kilograms (2.2 pounds) |
fennel |
|
500 |
grams (1.10 pounds) |
broad beans |
|
50 |
cl (17 ounces) |
crème fraiche |
|
10 |
cl (3.4 ounces) |
Pastis |
|
8 |
|
star anise |
|
1 |
|
leek |
|
1 |
|
onion |
|
5 |
|
sprigs of parsley |
|
5 |
cl (1.7 ounces) |
lemon juice |
|
|
|
salt, pepper |
Method: Clean the filets and reserve the trimmings. Make an aromatic broth with the leeks, onions, parsley and trimmings. Wash and cut the fennel. Poach the broad beans for 5 minutes. Add the fennel to the broad beans and cook until both are tender. Season them with salt and pepper, and flambé with half of the Pastis and keep warm.
Finish the sauce by adding the crème fraiche, the rest of the Pastis and the lemon juice, cook until thickened and season to taste. Keep warm. Place the bass filets in a frying pan and sauté with olive oil.
Presentation: Place the vegetables in the center of the plate, place the filets on top, drizzle the sauce around the filets, and garnish with the star anise and parsley.
Bon appetit!
Read our Restaurants section for the article on La Belle Époque, as well as Chefs’ Recipes where Chef François Xavier Gayalin also shares his recipes in French.
La Belle Époque
97, Route de Didier
97200 Fort de France, F.W.I.
Martinique
Telephone: +05 96 64 41 19
Fax: +05 96 64 32 61
Email: martine_diacono@yahoo.fr
Read other articles on Martinique in Destination: Martinique – The Caribbean Side, Destination: Martinique – The Atlantic Side, and in the Hotels and Resorts, Restaurants, Spas, Chefs’ Recipes, Fashion, Gastronomy, Events: Martinique Gardens, Events: Martinique Adventures and Liquor Cabinet sections.
For more information on Martinique, please contact the Martinque Promotion Bureau at www.martinique.org.
© October 2006. Luxury Experience. www.LuxuryExperience.com. All rights reserved.
