After the delights offered up to our taste buds by the plethora of winter vegetables, it is now time for the squash, cabbage, salsify, Jerusalem artichokes, parsnips and beetroot to make way for the young spring vegetables! The colours of the south are set to revive our plates bringing an air of invigorating freshness: the vitality of baby carrots with their festive orange, the aniseed flavour of the mini fennel braised in butter, the unequalled tender heart of the purple artichoke, the delicate violin courgettes with their Provencal melody, the pretty flowers of the minicourgettes inspiring creativity… this array of enchanting vegetables from our wonderful region is an invitation to foodies to come and discover their seasonal flavours.
Philippe Artaud, the chef of the “La Terrasse du 18” restaurant, loves to combine them with white fish such as John Dory, bass or gilthead sea bream to delight the taste buds of all discerning food lovers.
2014, the year of desserts
“Our aim for this new year is to focus our attention on the end of the meal in order to offer a wider selection of desserts,” explains the executive chef of the Royal Mougins Golf Club in charge of the team of nine including Servé Vromen who arrived in 2012 as deputy chef of the evening restaurant.
Delighting guests with all things sweet is the new challenge of the team which is already busy creating delicious gourmet recipes such as the Arlette millefeuille with summer fruits – slices of caramelised puff pastry filled with a light vanilla cream and served with a raspberry coulis –, pan-seared apricots served with calisson ice
cream and a crispy chocolate tuile biscuit garnished with
a light passion fruit mousse …
A menu which is sure to awaken the taste buds of our food-loving golfers.
