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Cannes Forville market with Michelin star chef Christian Morisset

It is 7.30am. Let’s drive with Christian Morisset to Cannes Forville market. He is the owner and chef of le Figuier de Saint-Esprit, a renowned Michelin star restaurant in Antibes. The half a day plan is to drink coffee, talk with farmers, buy products at the market for the restaurant, visit the boucherie agricole and end with the chef’s personal shopping at the market bio grocery.

Being the winner of the contest “A market tour with our chef” by Le Figuier Saint-Esprit, let’s start with a story rich of emotions with Christian Morisset and humans of the Forville market in Cannes.

We meet at the corner of Boulevard Wilson to drive with the car full of crates. It is Sunday and the road on the sea side is as calm as a cold stove until Forville market in Cannes. It is the best market according to chef Morisset in the Antibes area in term of price and quality of the products. La Cannoise is the first place to meet Christian’s friends before going under the market roof. They are farmers and talk about Nice-Matin gossips and how the farmer work may be run under better conditions in France. After a coffee and a croissant, we move to the market.

Greetings is a good way to start the trip in the center of the market by saying hello to the farmer and taste vegetables from his garden. Next is short stop to the mushrooms stable to take some and move to another vegetables stand. Like in Antibes provencal market, the real farmers are in the middle of the market and the ones on the borders are resellers. After some stroll around, the restaurant money envelope slim fast. The cheese producer offer a tasting session and we visit the flower shop for the chef’s wife gift. He really is a lover. We then move to the fruits stable to get the remaining crates full of figs. Christian is a rock star and a guest since ages to all that we complete the tour after three hours or so. The time is flying.

Next is a tour at la boucherie agricole. They are well-known in the area to provide the best meat pieces. Meanwhile the chef is talking with the front of house, the visit of the butchery start. From cold chain course to meat chop tables, the guide provides a nice overview of how a butchery works before the exposition of the meats to customers. Thanks to boucherie agricole staff. Finally, we move to the bio market to get some ingredients for the chef to cook at home. He has admit his favorite meal is a cheese plate and a good glass of wine.

There is a tomato party at le Figuier Saint Esprit

On the way back to Antibes it was time to talk about the food industry, difficulties the chefs face in the french riviera, his journey from cooking as a child to become a successful chef. His last advice for the apprentices is that work hard will pay a day.

Visit the Figuier Saint-Esprit website to discover the chef’s cuisine.

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News

Bartender’s Choice Awards 2019

The event is in Grand Hotel, Stockholm where Barack Obama had a stay. This is the day where it is not the good day to have a cocktail in town. All the best bartenders from the nordics gather to celebrate and have fun.

Le Hibou is a chic rooftop bar located at Bank, a small luxury hotel open last year. Actually, the bar is popular among swedes including starred chefs like Carl, sushi head chef at Sushi Sho. Le Hibou is a nominee for the best new cocktail bar. The menu includes a dozen of cocktails. The Sichuan wood is as good as a good souvenir throwback to gentlemen that has travel to Peru and to get a spicy note to contrast the cold weather outside. The Sichuan wood is made of pisco from Chile, peach, thai chili, sichuan pepper, citrus and egg white.

Sichuan wood at Le Hibou

Earlier, the Hobo hotel located between TAK and At Six host has prepared the BCA afterparty by replacing drinks with the ones of the event sponsors. The place is full and the top bartenders of the nordics start to help the local barmaid behind the bar. Everyone enjoy the party and congrats the Gemma owners Johan Evers and Oscar Drigoris, both very respected in the bar industry. Thus, they win the best new cocktail bar award. After a long recovery night, there is a plan for the after-after party at Tjoget. They win the best cocktail bar award in Stockholm and held the 36th place at the worlds 50 best bar in the world in 2020. Some known faces from previous travel in Oslo has stop to discuss. Svanen win the best new cocktail bar in Norway and Himkok win the best international cocktail bar award. The Tjoget signature cocktail made of beetroot sous-vide infused vodka, coconut syrup, lemon, ginger and grated nutmeg is a must.

A bar called Gemma, the banks of Monkey Island cocktail. Banks 7 golden blend, hibiskus, mandel, citrus, champagne

A few hours later, the US brand representative selling the Åhus aquavit for Pernod-Ricard is inviting for a last round.

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News

Innovative cuisine in Stockholm

It has been since October the suitcase idle in the entrance. Waiting for a new trip after the visit of the best South of America restaurants including Central, Kjolle, Maido, Mayta and Statera in Lima, Peru. Linda is a Swedish foodie met last year at Oaxen and will join for a dinner at Gastrologik. This restaurant has awake my keen interest in hospitality industry for a living.

Besides the food experience, the main reason of my visit was to participate to the Stockholm Santa Run. A charity event for children with function disabilities. After the three kilometers race, it is relax time and time for sauna. Swedes call it bastu when the execution follow the state of the art: back and forth between sweating naked in the hot sauna and the frozen lake water. It is an interesting experience to feel like a local but let’s back to restaurants for a review of the top3 restaurants during this week.

Ekstedt

Ekstedt chef’s table

There is no electric griddle or gas stove at Ekstedt. Only the natural heat of fire help the chefs to cook. The large menu is six courses with lobster, cabbage, scallop, turbot and reindeer. Tasting and feeling the smoke and the wood fired cooking difference on the ingredients is an exclusive experience in the world. For the more traditionalists, Kvarnhagen cheese with Gotland truffles and caramelized shallots and a glass of white wine is an ideal choice to end the dinner. The service is lovely and attentive which contrast and make the wait time between courses forgettable. Notably, there is a kitchen tour at the beginning of the dinner to let guests understand what is under the hood and think about the cooking techniques and tools. A refreshing approach of the kitchen tour.

Sushi Sho

Smoked egg yolk and tuna

It is the most Japanese restaurant of Sweden following the edomae style. All the guests must arrive at the same time in the restaurant as everyone in the restaurant start to dine together. Carl, the sushi head chef follow the traditional omakase. The guests listen, observe and eat while the chef is cooking in front of all. Otoro is the most noble part of a tuna and every guest will have the choice between sashimi, nigiri or tartare with caviar topping for the service. To accompany the fish, the Sake pairing is a must. Again, Sushi import import exclusive fermented sake with an acid note and white color. Another foodie sitting next to me frequently goes to Japan, know tips to bring back sake bottles in a safe way to the most beautiful country in the world and Sushi Sho is its favorite place in Stockholm.

Gastrologik

Ålesund langoustine, seaweed pancake and kohlrabi

This is the second visit at Gastrologik but the first with the two stars reward. There is still a menu of twenty snacks that change every day based on the ingredients availability and quality with a focus on the season. Previously, there was only sea and earth products from Sweden. It seems there is a change in the strategy. The borders has expand to Norway and Iceland for fish and sea urchin. The flavors, textures and freshness are exploding in mouth. It is now more refined and every bite has its own personality. Still, they are successful to keep an overall balance for the whole experience. Mastering the juice pairing is an art. Indeed, it lack some punch compared to Alouette’s pairing and could be improved as well as the service since Hanna W departure from the restaurant general manager position.

Other must-visit experiences this week

  • Vete-Katten for pastry and coffee
  • Snö for ice cream
  • Christmas buffet at Den Gyldene Freden
  • Reindeer meat at Marten Trotzig
  • Burger at Bun Meat Bun
  • The French Connection meetup at Kaferang

Ok but drinks?

Read the Bartender’s Choice Awards 2019 article. A great human story is coming.