Taste! In the kitchens of the Digue de Villers
[Recipes] Salmon tataki with avocado sauce and yuzu jelly & Fresh goat's cheese tartine with sunny vegetables
Follow the chef's step-by-step recipes, tips and tricks in pictures.
Meeting with Clarie Feral Akram, chef of La Digue de Villers, a beach restaurant with sea view.
In the kitchen, Clarie particularly enjoys working with Asian products such as ginger, lemongrass and Thai sauces. She concocts for us two of her most popular recipes: the salmon tataki and the fresh goat cheese tartines.
The tataki is a half-cooked Label Rouge salmon marinated in lime, lemongrass, ginger and soy sauce for more than 12 hours, before being pan-fried and coated with sesame seeds and served with a spicy avocado sauce and homemade yuzu jelly.
To make her fresh goat cheese sandwiches, Clarie invites us to the Crèmerie Normande in Villers-sur-Mer, where she has a habit. A goat cheese from the Ferme de la Biquetière in Tortisambert (Pays d'Auge) will be her preference. She seasoned the cheese before placing it on spelt flour bread from the bakery La Pétrisane in Villers-sur-Mer, accompanied by crunchy sunny vegetables, an arugula salad and a homemade basil pesto.
The little touch at La Digue is that I really like to work with Asian products: ginger, Thai and Japanese sauces, lemongrass...
