Smoked salmon and cabbage-mayonnaise on toast

This recipe is inspired by Bonjour, the morning TV of TF 1. A young chef made a simple but tasty lunch from Perigord’s best ingredients: hazelnut oil and smoked sturgeon. Perigord has some sturgeon farming but fishing wild sturgeon is forbidden. I have never seen smoked sturgeon in our shops in Nice, probably it goes straight to Paris gourmet restaurants, so I used smoked Alaska wild salmon instead.

The chef made mayonnaise from scratch by whipping together by hand organic egg yolk and Dijon mustard in equal amounts. Hazelnut oil was slowly poured, while whipping all the time, into a nice consistence. 

2 servings

4 slices whole wheat toast

4 slices smoked Alaska salmon

About a handful of grated white cabbage

For the mayonnaise:

1 organic egg yolk

1 tbsp. Dijon mustard

Hazelnut oil, huile de noix

Toast the bread slices. Grate the cabbage. 

Make the mayonnaise. In a bowl, whisk together egg yolk and  mustard. Continue whisking while slowly pouring in the oil into a nice consistence. Turn the grated cabbage in the mayonnaise.

Divide the cabbage- mayonnaise on the toast slices and place the salmon slices on top. Serve some green salad on the side.

Thorenc: Col de Bleine to Pic de l'Aiglo

The following leisurely hike from Col de Bleine (1439 m) above Thorenc offers good tranquil trails, no livestock with guarding dogs,  great views and an easy access to the starting point.

We are in the Côte d’Azur Prealps above Grasse.

It took us about 1h 20 to reach the mountain pass from Nice. Our goal was Pic de l’Aiglo (1648 m on the signpost, 1644 m on the map) on the long ridge of Montagne de  Thorenc.

Col de Bleine

Leaving Col de Bleine

Haut-Esteron peaks seen from trail

Fôret Domaniale de Bleine

Thorenc mountain ridge

Thorenc seen from trail

Thorenc ridge water reservoir

Approaching Pic de l'Aiglo

Pic de l'Aiglo view east

Pistachio-crusted chicken breasts

There is some pistachio production in Provençe but the pistachios in our organic shop in Nice have all been imported, mostly from Spain.

The recipe is inspired by Télé-Matin, the French morning TV.

2 servings

2 organic chicken breasts, without skin

1 tbsp. olive oil

1 tbsp. Dijon mustard

½ tsp. Piment d’Espelette

2 tbsp. chopped pistachios

2 tbsp. bread crumbs

For the sauce:

1 small shallot, finely chopped

1 clove garlic, minced

1 tbsp. olive oil

A pinch of Piment d’Espelette

1(à ml white wine

1 tbsp. crème fraîche 15% fat

Preheat the oven to 200° C roast.

Stir together the olive oil, Dijon mustard, and Piment d’Espelette. Brush the chicken breasts on both sides with the mixture.

Crush the pistachios into small crumbs. Mix with the bread crumbs and spread on a plate. Coat the chicken breasts in the mixture. Roast in 200° C for 25 minutes.

Meanwhile make the sauce. Sauté the shallot and garlic in olive oil for 5- 10 minutes. Pour in the white wine and add the Piment D’Espelette. Raise the heat and let the sauce bubble until reduced by about half. Just before serving, whisk in the crème fraiche.

When the chicken breasts are cooked, place them on a cutting board and slice. Divide on the plates and pour over the sauce.

Serve with black rice and some greens like wilted spinach or steamed broccoli for a colourful combination.