The chef’s recipe is ready in 5 minutes for an aperitif every time

Posted on Jun 30, 2022 at 6:15 pm

This summer’s ELLE à Table takes you to Biquet, on Leucate Beach, with chef Fabrice Mignot for a series of easy-to-repeat summer recipes. First stop: an aperitif, with a la carte dish, a must for summer tables.

Imagine yourself at the edge of the sea, the sound of the waves shaking your beautiful summer evenings… and with a gust of wind! You’re in the company of your friends and the sweet festive tune has just begun. To sublimate this lovely table, a table adorned with light, fresh dishes that can be shared (or not shared). That’s what Biquet plage, located in Leucate, in the south of France, serves each year. At the helm of the kitchens, Fabrice Minot, also called the “man with the spoon”, who specializes only in Mediterranean cuisine, is friendly and always with an unexpected twist.

Following this doctrine, Fabrice Minot reinvented the classic burrata, of which he retained only the heart of stracatella for his version of a “dish for sauce”. A heart melts, extending into a dish created by Maison Paradise. “It’s the container that inspired the recipe, we wanted a friendly dish that would please both young and old, and be enjoyed without cutlery,” explains the chef.

Because, on scattered Strachitella as a rule, the combinations are numerous and adaptable to everyone’s tastes. For Fabrice Mignot, it’s the blend of floral spices and pungent oils that really reveals the already salty side of Italian cheese. Chef’s tip? Always look for acidity and always mix powders and liquids for a successful sauce dish. But we admit that the ingredient that makes the difference is the hint of spice.

Read also: Chef’s Appetizer: 10 Easy Cabinet Recipes

A rainbow of flavors

In the chef’s original recipe, the star ingredient is the “Rainbow” fish and seafood sauce, a hot sauce designed locally for the restaurant. A spicy sauce designed to perfectly match seafood, made with kumquat and habanero peppers, seasons many dishes: from fresh oysters to the most elaborate. In a sauce dish, it imposes its spicy flavor, perfectly balancing the sweetness of straccia and basil oil. At home, good Tabasco can easily be replaced. We told you the possibilities are endless!

Are you ready to make your own sauce dish?

Homemade sauce and pita bowl

Enough for 4 people


For homemade pita bread:
250 g flour
13 cl of water
5 grams of salt
10g dry bread yeast
1.5 cl of olive oil
3 grams of sugar

For basil oil:
1 bunch fresh basil
15 cl of neutral oil

To prepare the sauce dish:
120g Strachatella
20 grams of pine nuts
5 grams of salt
5 gm split pepper
15 grams thyme
1 lemon
4 drops of hot sauce (Tabasco)
3 cl olive oil (good quality)


For homemade pita bread:
In a bowl, mix water, sugar and yeast. Leave it to rest for a few minutes.
In the bowl of a food processor fitted with a dough hook, mix the flour, salt, and oil. Add the liquid mixture to the bowl and knead the dough for 8 minutes until it becomes soft and elastic. Let it rest for an hour and a half at room temperature, covered with a tea towel.
After this time, divide the dough into small pieces, form balls and distribute them in the form of pancakes with a nail or with the palm of your hand.
Cook in a fat-free skillet for 3 to 4 minutes, flipping halfway through the cooking process.

For basil oil:
Blanch the basil leaves in a pot of boiling water for 3 minutes (reserve some for seasoning).
Cool them directly in a bowl of ice water. Drain it well, and press it firmly with your hands.
Mix it in a blender with the oil. Filter through a fine sieve or strainer to get a very green oil.


In a flat dish, spread a thin layer of stratella over the entire surface.
Add a little basil oil, a little olive oil, a few drops of hot sauce.
Sprinkle a little salt, pepper, asparagus, and thyme. Add a few pine nuts, basil leaves and lemon peel.
Taste the “sauce” with pita bread.

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