LES MARDIS DE L'ANCRE MARINE

Lieu-dit " Bouchonnes"
2020 RN 20 82170 Canals
Tel. : 05 63 02 84 00
Fax : 05 63 02 84 01
ITI : 06 08 75 36 68
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The White Card of Chief


The "Rose des Mers"



This co-elaboration centered around culinary design in most cases set out to offer a new approach, a look facing traditional culinary creation, and to question the cultural borders in the field of restoration to open towards experiments. A total step and not only aesthetic.

 

 

 


If appuyant sur the heading of specific competences of Pascal Titeux, instituted partnerships, and on the environmental design of Tarn and Garonne, our job progressively turned around in, the apple and the fish. The choice of these products is characterized by the singularity of their environment and by a common role in the family history of the restaurant.

The variation of combination of these products gives birth to an entrance, a dish and a dessert who sublimate and raise all potentialities and characteristics intrinsic of each of these products. This farandole of aromas and perfumes is staged on platforms: existent oblique objects.

 

The Menton lemons tart

    Prepare the shotcrust pastry and leave in the fridge for an hour.
For the filling, mix together 4 eggs yolks, 3oz./80g. of castor sugar, and 2 tablespoons of flour.
Heat 1 pint/1/2 litre of milk and stir it gradually into the mixture.
Add the juice and grated zest of 3 lemons. Thicken the mixture in a bowl over a saucepan of boiling water then leave to cool. Prepare the meringue by whisking the egg whites until peaks form and adding a little sugar until the mixture begins to glisten. Spread the filling over the pre-cooked pastry base and cover with the meringue. Bake in the oven for 10 minutes until the meringue becomes slightly golden.

 

Salmon filets cooked in Fronton wine

 

recette pour 4 personnes :
4 nice salmon scallops
3 minced shallots
3 minced shallots
12 fine slices of dried filet od ducks
20 grams of finely chopped parsley
10 cl olive oil
4 vegetables bunches thinly sliced
4 poach "vitelottes" potatoes
15 cl of Chateaux Cahuzac Red AOC Fronton
20 cl of american sauce
20 cl of american sauce
Salt, pepper, thyme,laurel, flour.

  •      Roll the salmon scallops in flour. Fried them in olive oil to sizzle them. Put them aside.

  •      In a cooking-pan mix the shallots, the Cahuzac wine, salt and pepper, thyme, laurel and let it shrinks. Put aside.

  •      In a cooking-dish: lay down the salmon scallops sandwitched with three dried "magret" slices, the vegetables, the purple Montauban potatoes cut in half lenghtways and half of the reduced Cahuzac. Put in the oven at 200 degree celcius. Put to boil the rest of the Cahuzac with the american sauce for one minute.

  •      Set up the salmon and the vegetables on the plate garnish with sauce and sprinkle with parsley.