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A unique

TASTE

“Love is the poetry of the senses.”

Honoré de Balzac

Deliciously

FRENCH

“In the arts nothing lives but that which continuously gives pleasure.”

Stendhal

Champagne Moments

NEWS

"Sea hedgehog", "sea chestnut" or "sea egg"... T

"Sea hedgehog", "sea chestnut" or "sea egg"...

This later name is used by Victor Hugo in his novel Les Travailleurs de la Mer: "It is in these cavities that the seafood seekers find it. They cut it in four and eat it raw, like the oyster. Some dip their bread in this soft flesh. Hence its name, sea egg."

Whatever the name of the sea urchin, French gastronomy has magnified it and honors it through many refined recipes.

For the amateurs, nothing is worth a sea urchinade between friends... (see our previous post) but it can also be used to flavour sauces, soufflés or scrambled eggs.

The sea urchin can also be eaten as a velouté, au gratin or in risotto...

A pleasure of the sea that goes perfectly with the exceptional finesse of the Vintage Rare 2006.

Please enjoy your meal!

Plates and glasses: French antiques - private collection

#seaurchin #oursinade
#gourmetdinner #finedininglovers #finefood #setthetablewithlove
#theartofplating #artonaplate #foodartchefs
#igfrance #gastronomy #frenchgastronomy
#champagnelifestyle#champagnelovers#champagnetime#winestagram#Arlaux#arlauxchampagne #アルロー#アルローシャンパン
#igerschampagne #champagnelover
#ワインのある暮らし #ワイン #포도주 #와인스타그램 #вино #葡萄酒 #酒

An "oursinade"? The "oursinade" designates both

An "oursinade"?

The "oursinade" designates both the eating of sea urchins and a traditional culinary celebration in the South of France.

These "oursinades" are often the occasion of a convivial tasting in the open air, regularly gathering a whole village (the south-east being at this period populated almost exclusively by its permanent residents). The most famous "oursinades" are those of Sausset-les-Pins, Carry-le-Rouet and Fos-sur-Mer, which are the occasion of popular festivities.

The sea urchin coral, previously prepared, is most often eaten raw on bread, sometimes accompanied by a drop of lemon juice and a slice of butter.

However, be careful, not all sea urchins are edible! In some species you will find almost nothing to eat, others have a bitter taste (like the black sea urchin) and others could be toxic in some regions of the world (but not in France fortunately). As with mushrooms, it is therefore important to identify the nature of the harvest before consumption, but also to ensure its freshness as with all seafood.

Very good "oursinade"!

Plates and glasses: French antiques - private collection
#seaurchin #oursinade
#gourmetdinner #finedininglovers #finefood #setthetablewithlove
#theartofplating #artonaplate #foodartchefs
#igfrance #gastronomy #frenchgastronomy
#champagnelifestyle#champagnelovers#champagnetime#winestagram#Arlaux#arlauxchampagne #アルロー#アルローシャンパン
#igerschampagne #champagnelover
#ワインのある暮らし #ワイン #포도주 #와인스타그램 #вино #葡萄酒 #酒

The sea urchin season... Fishing of sea urchin is

The sea urchin season...
Fishing of sea urchin is authorized in France from November 1st to April 15th. The minimum size of capture is then 5 cm without the spines.
In order to preserve the ecosystems, the harvest is limited to 4 dozen sea urchins per fisherman and per day.
Echiniculture (sea urchin farming) has been developed since the 1980s in Europe (especially in France on the island of Ré). The harvest period is very similar to the fishing period.
Sea urchins are consumed in many coastal countries. However, their consumption is historically very popular in France and Japan.
The edible part of the sea urchin are the five sexual glands commonly called "coral". Its color varies according to the place of fishing.
The coral is eaten raw with just a zest of lemon, a little bread and butter.
In Japan, sea urchin sushi (うに) is a particularly sought-after delicacy that is eaten without any artifice (no wasabi or soy sauce) to better appreciate its flavors.
Delicately iodized, the French sea urchins offer aromas of roses and lychee and soft notes slightly sweet.
Of course, a glass of your favorite champagne will perfectly match this refined dish.
Please enjoy!

Plates and glasses: French antiques - private collection

#seaurchin #oursinade
#gourmetdinner #finedininglovers #finefood #setthetablewithlove
#theartofplating #artonaplate #foodartchefs
#igfrance #gastronomy #frenchgastronomy
#champagnelifestyle#champagnelovers#champagnetime#winestagram#Arlaux#arlauxchampagne #アルロー#アルローシャンパン
#igerschampagne #champagnelover
#ワインのある暮らし #ワイン #포도주 #와인스타그램 #вино #葡萄酒 #酒

The Seasons

SOUL AND SPIRIT

“Art is a demonstration of which nature is the proof.”

Georges Sand