I feel like this: I’ll slap my fingers. Like every time we talk about an exceptional place we prefer not to share it.
But how do you ignore the rooftop balconyAC Marriott Who is Nice? over there over the heads Venus From Sosnu, one has a breathtaking panoramic view.
The sea of course. But it is almost accidental, as the surrounding hills are very beautiful in the light of the setting sun.
In addition, the place welcomes the tables where Chef Antonio Stanzioni comes to serve his cuisine from the heart. “I arrived from Naples at the age of twelve. I have a strong connection with the table, with the Italian cuisine of our grandmothers”, He says. The trigger comes at the end of college, where he began his studies at Lycée Paul Augier.
then passes White HouseThe blue bay and the city in Monaco. Then he meets the person he calls “Guide”Julian Perrier. “He’s cooking for the family and sharing. He’s talked to me. I’ve associated my Italian kitchen with him.”
In theAC Marriott From Nice, it serves Mediterranean cuisine, which makes it a point of honor to improve the quality of products.
As with sea bass rice with citrus fruits. Spices are subtly flavored, and the taste of fish is perfectly complemented by citrus wedges and pickles.
This recipe has a secret to remember: “You should never tire a fish. Touch it as little as possible.” So, we cut, marinate, and have fun. What else?
Farago on the roofAnd the AC Marriott. 59, Promenade des Anglais, in Nice. Such as. 04.93.97.90.90.
Recipe step by step
– sea bass tartar: approximately 150 grams of sea bass; ½ orange ½ lemon yellow ½ lime basil; green onion; 2 tablespoons of olive oil. a pinch of fleur de sel; Split pepper sprinkle.
Pickled: ¼ red onion. ¼ yellow beetroot ¼ zucchini; 200 ml of white vinegar. 100 g of sugar 350 ml of water 1 star of anise 2 cloves 10 coriander seeds.
Making pickles the day before
In a saucepan, bring water, vinegar and sugar to a boil. Cut red onions and yellow beets into small wedges, zucchini diagonally, and store each vegetable separately in a bowl. Cover the mixture with the vinegar mixture. Add anise, cloves and coriander seeds. Close the packets tightly or roll them up, and let them soak for ten to fifteen minutes. Then put it in the cold.
Ask the fishmonger to prepare the seabass fillets. We cut it into cubes about one centimeter in length, and put them in a bowl. Season with olive oil, split pepper and citrus zest. Chop the basil and green onions and add to the mixture.
Strain the container on contact and leave it in the refrigerator for 15 to 20 minutes.
Finish the seasoning with fleur de sel, ground pepper and citrus juice.
Served with pickles and small pieces of orange, lemon and grapefruit.