Welcome the New Year with a classic French dish

From top left to bottom right: The view onto the terrace of the Bar Fitzgerald at the Hotel Belles Rives in Cap D’Antibes, The Bar Fitzgerald, Noix de Coquilles Saint Jacques, the original 1930s interior of La Passagère
From top left to bottom right: The view onto the terrace of the Bar Fitzgerald at the Hotel Belles Rives in Cap D’Antibes, The Bar Fitzgerald, Noix de Coquilles Saint Jacques, the original 1930s interior of La Passagère

CAP D’ANTIBES: Go for a drive across the Brennero and welcome the New Year with sun and a spring feeling. Celebrate New Year’s Eve in the mild climate of the French Riviera at the Belles Rives in Cap D’Antibes. Enjoy lunch in the sun and if you are brave go for a swim when the sun is at its height around noon. You can dine & wine at the Bar Fitzgerald and afterwards book a table at La Passagère and enjoy a typical spectacle of French cuisine by Chef Yoric Tièche, who gave us his most favorite recipe of the evening: Noix de Coquilles Saint Jacques, a classic. For you to enjoy in case you cannot make it to the Côte d’Azur this time, read below, go to the market and get in the mood for a French New Year’s Eve.

NOIX DE COQUILLES SAINT JACQUES

INGREDIENTS (for 4 people)

8 pieces of Saint Jacques shells

for the stew:

250 g beef

1 round turnip

2 carrots

1 leek

4 leaves of kale

2 celery stalks

fo the white wine pasta:

250 g flour

125 g of white wine

1/2 bunch of dill

1/2 bunch of chervil

1/2 bunch tarragon

50 g Savora mustard

50 g of horseradish

HOW TO DO IT

Put beef and vegetables into in a casserole. Cover completely with water. Add a pinch of coarse salt and cook for 4 hours to a simmer.

check the cooked vegetables until they are done, remove from broth and set aside.

When the meat is done, separate the bouillon and filter it from the meat. Set the meat aside and cut the vegetables into beautiful pieces.

Preparation of rissoles:

Shred the beef, add the horseradish and seasoning. Bring together the white wine and the flour then stir to achieve a smooth and homogeneous paste. Spread the dough sheeter, then put small heaps of meat on the strip of dough. Roll and shape the rissoles.

Finishing and presentation:

Heat the vegetables in the broth and add the St. Jacques shells. Bring to a simmer for 3 minutes.

Put it in shallow dish and add the broth and fresh herbs.

Skip rissoles fryer for 3 minutes at 160 °C.

Condiment them with Savora mustard.

Serve the rissoles on a shell of St. Jacques.

IRMA travels the world, writes and illustrates the life she lives.

Leave A Reply