Warm salmon recipe by the chef of Le Boudoir in Nice

Shades of shading, ocher and brown, enhanced by a few touches of purple and tableware by Spanish designer Bordamesa, Le Boudoir’s “Salmon in Autumn Colors” caresses the pupils before tantalizing the taste buds.

Because the salmon, carefully selected in Saint-Jeannet in Deloye-Marée (whose excellent products are also found in vacuum-packed portions in supermarkets and hypermarkets, under the Lou Peï brand) is heated with breadcrumbs made from natural peanuts and gomasio This is a condiment that has been used for ages in Japan. and by the sauce made with meat trimmings from Philippe Leto’s butcher’s shop, Meleur Aurier de France, in Nice.

Fried sauce and an exotic touch

A sauce that’s been simmered for a long time by Jerome Gowan, the head chef and house manager, who also incorporates vegetable trimmings, satay powder, and lemon, for another touch of exoticism and creaminess. A final refinement: some herbs from Pousseraie, these producers of “plant treasures”, natural little plants from Nice cultivated in aquaponics: silly radish, nasturtium water lily, shiso “Jomon”.

We will accompany everything with mashed potatoes and homemade purple cabbage. Lerum Joan, former student of the Hotel School in Nice, who met his wife Jade there with whom he openeddizzy In 2019, the love of beautiful produce, preferably local and seasonal, is not an empty word.

And even if this elegant and cozy address, perfect for a romantic dinner with its baroque decor, was created in the spirit of giving pride of place to foie gras and truffles, it has become a popular table for foodies. Exquisite dishes served in a very reasonable price range, with a choice of a main menu – a main course – Desserts made to order at 41 euros.

Always in constant development, Jérôme and Jade have also managed to diversify, in view of the health crisis, by developing a catering department. In high demand events, these two enthusiasts never shy away from the fun of catering to gourmets!

dizzy. 10 avenue Chauvin in Nice. Open daily, except Wednesday, from 12pm-2pm and 6pm-10pm. Menu 41 euros. A dish from 22.50 to 24 euros.
informations. www.leboudoirnice.fr

Salmon recipe in fall colors

Ingredients for four people

4 pieces (130g) of fresh salmon (responsibly caught, red label preferred)

For the rusks:
– 100 grams of unsalted peanuts
– 100 grams of sesame
– 15 grams of coarse salt

To prepare the sauce:
– 60 grams of satay powder
30 cl of meat juice
30 cl of liquid cream 30%
– 1 lemon


Make a gravy of 600 grams of beef bouillon, fry it in a very hot pan, brush it with red wine, put it in a saucepan and fill it with water. Add the vegetable trimmings (carrots, onions, herbs) and simmer over low heat for 5 hours. Drain and set aside. (Possible alternative: Beef juice cubes are available at the supermarket.)

The sauce
To prepare the sauce, boil to reduce the juice of the meat, peel and squeeze the juice from the lemon, add the satay powder and cream, and reduce to obtain a creamy texture.

Gomasio bread crumbs
In a hot skillet without fat, toast the sesame and salt for a few minutes. Crush it in a mortar (or mix it in a blender very briefly).
Roast the peanuts in a skillet without fat, then mix them in the same way as Gomasio. Mix peanuts with gomaseo.

the bread
Salmon is rolled in breadcrumbs and cooked in a pan with fat (butter and olive oil). Grill them for a minute on all sides to get delicious, golden brown breadcrumbs.

Put the salmon in the center of the dish, add the sauce.
Add some fresh herbs, toss with the purple cauliflower and drizzle with olive oil. Sprinkle with microgreens.


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