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February 13 2019

Taste ! In the kitchens of La Digue de Villers

[Recipes] Salmon tataki, avocado sauce and yuzu jelly & Fresh goat cheese and vegetables from the sun

In pictures, follow step by step the recipes, tips and tricks of the chef's hand

Clarie Feral-Akram

Meeting with Clarie Feral Akram, head of La Digue de Villers, beach restaurant with sea view.

In the kitchen, Clarie particularly likes working with Asian products such as ginger, lemongrass and Thai sauces. She concocts for us two of the recipes the most appreciated by customers: the salmon tataki and the fresh goat's bread slices.

The tataki is a half-cooked Label Rouge salmon marinated in lime, lemongrass, ginger and soy sauce for more than 12 hours, before being snacked in a pan then coated with sesame seeds and served with a spicy sauce. avocado and homemade yuzu jelly.

Sesame salmon tataki, avocado sauce and yuzu jelly

To make her fresh goat cheese sandwiches, Clarie gives us an appointment at the Crèmerie Normande in Villers-sur-Mer, where she has her habits. A goat from the Ferme de la Biquetière in Tortisambert (Pays d'Auge) will be preferred. She seasoned the cheese before placing it on spelled flour bread from La Pétrisane bakery in Villers-sur-Mer, accompanied by crisp sun vegetables, an arugula salad and a pesto with homemade basil.

The little touch at La Digue is that I really like working with Asian products: ginger, Thai and Japanese sauces, lemongrass ...
Clarie Feral-Akram