Cooking Recipe Preparation time
20mn
Cooking Recipe Ingredients
• 800 g of shrimps royal • 300 g of salad of mesclun (to the seven shoots) • 30 g of caviar royal (optional) • 2 cebettes shredded • fine herbs of the vegetable garden (basil, chervil, dill) aromatic Vinaigrette: • 5 cl of vinegar balsamic • 5 cl of virgin extra olive oil of the country • 5 cl of hazelnut • oil 2 cl of white wine of Provence • a spoonful of mustard to the eleven flavors • salt, pepper of the mill and a suspicion of truffle juice |  |
Cooking recipe preparation instructions
Shell the shrimps, remove the guts carefully and rinse them. Make to roast the tails to fire quick, slightly rosy, in a frying pan Teflon, with a net of olive oil. Season with salt spiced to the fresh thyme. In a big salad bowl made of wood of olive tree, mix mesclun, chopped fine herbs and vinaigrette, that you will have prepared according to your own tastes. Arrange salad in dome on 4 plates and decorate with the roasted shrimps, the fine herbs in branches and the grains of caviar.
Restaurant
Name: | Le Mas d'Artigny |
Phone: | +33 4 93 32 84 5 |
Website: | www.grandes-etapes-francai |
Address: | Route de la Colle |
City: | Saint-Paul de Vence |
Country: | Fr |
Overview: | ""Saint-Paul de Vence, located on the Cote d'Azur, French Riviera, a little further into the countryside, is a place that has barely changed since the Renaissance. Its ochre-colored walls and rose rooftops have attracted many painters, poets, and writers in the 20's and 30's. The plaza is overshadowed by plane-trees and people play the popular French game ''boules''. This just provokes the thoughts of one of the most famous French musicians, Yves Montand. The ''Mas d'Artigny'' is an exceptional hotel and restaurant complex. Built into a 20-acre pine forest, it dominates the Cote d'Azur and offers a magnificent view. Saint-Paul is a mythical place, and even if it is a little detour along your road along the French Riviera, it just has to be on your agenda!"" |
