   12 razor-clams (about 1 kg) 150 g Risotto-Rice 1 celery-stick, 1 zucchini, 1 carrot 20 cl olive-oil 10 cl liquid cream 2 oranges, 1 grapefruit 1 pinch of sugar Aroma Ingredients: 1 shallot, 1 carrot 20 cl white wine 1 teaspoon olive oil Fleur de Sel, Pepper  Cooking-time: 20 minutes Heat the stove at 180 °C, open the shells, take off the white meat as well as the darker fineries. Rinse them with fresh water. Undo some orange-zest with a peeler. Aroma Preparation: Peel and cut carrot and shallots in small dices. Fry the fineries in a saucepan in a teaspoon of olive-oil, add the orange-zest, the white wine and 50 cl of water. Cook about 15 minutes and filter the aroma. Risotto Preparation: Cut the celery, zucchini and carrot in small dices. Fry them in a saucepan with 1 teaspoon of olive-oil, add the rice and stir about 2 or 3 minutes until it becomes pearly. Add liquid-cream and enough aromas (2, 5 times the rice-volume). Bring to a boil, give it into a big plate and heat it about 15 minutes in the stove. Citrus-juice Preparation: Press the juice of 2 oranges and 1 grapefruit. Reduce them slowly in a small saucepan with a pinch of sugar until obtaining syrup (approximately 15 minutes). Detail the razor-clams' meat in 3 or 4 parts each and fry them in a saucepan, stirring (for 40 seconds). Salt and pepper! Check the Risotto's seasoning. Serve the Risotto with the razor-clam's meat. Decorate with some drops of citrus-juice and "Fleur de Sel". Our hint: For a more sophisticated presentation, you may serve the Risotto inside the cleaned and dried razor-clam-shells. Accompanied by a white wine "entre deux mers". Our suggestion: "Chateau Fontenille". | |
   Christophe has been steering the restaurant- kitchen's wheel since several years, now. Surrounded by his team, he heads straight towards new "cuisine" - horizons, based on the ocean and the 4 seasons. Currently living on the island with his wife and children, this young chef (33 years old) originally comes from the "Mans" region but he experienced his first intense cooking-moments in Paris. His stay in France's capital was crowned by his work in one of the "Guy Savoy" bistros. Two other important steps marked his life as an experienced chef: "Le Chéteau d'Artigny" in Touraine and "Boyer les Crayères" in Reims. Loyal to our house's traditions, he suggests cooking based on fish from the La Rochelle - fish-market as well as on fresh vegetables from the current seasons, which is "an important quality-mark for a cook". We summarize his qualities as follows: With his personal touch (sometimes adding sweet spices without losing the dish's identity) always respects our regional and oceanic products. |
