De GalinetteDe Galinette

Image Credit: He is genuinely committed to his two vegetable gardens and his collection of citrus-fruit and olive trees. Plant-based notes permeate his cuisine from starter to dessert with finesse and intensity. In his medley of spiny cucumbers, white tuna sashimi and shiso, a thousands and one ways to enjoy this vegetable are shown, as the seasons built in intensity; sea break is served on a fennel-infused bouillabaisse juice with wild fennel, coupled by zucchini, basil and a garlic rust aioli. Garden strawberries on an almond joconde sponge are topped with a strawberry smoothie and sorbet, jelly, vanilla-white chocolate ganache and a serving of sweet grass ice cream on crumble.