This amazingly tasty and easy to make dish was first prepared in our kitchen by our old friend, one of the most famous Austrian chefs, and now also a deputy of the Austrian parliament, Sepp Schellhorn, who visited Cadière in May 2019.
Our old friend and neighbor in Moscow Pavel Teplukhin introduced and prepared this salad to our kitchen.
This is one of our favorite recipes. We have tried many variations of it – in Sicily, in Corsica, in Marseille, in Barcelona, in Nice, etc. etc.
Every year, on February 23, St with his friends goes to Sergey Ilyich Vorobyov’s bathhouse near Moscow.
We found this recipe in the book “Cuisine Plaisir” by English chefs Terence and Vicki Conran, made it a little easier and it became one of the favorites in our Provençal cuisine.
We prefer cooking ribs of roe deer or young boar, but we cooked elk, and venison, and ribs of the tour and young lamb – it turns out very tasty.
The idea of this recipe was suggested by St during a dinner at the Chef’s table in Moscow by the wonderful chef Vladimir Mukhin.
This is the most expensive recipe of our kitchen – it came from Shahin Aghayan and cost 200,000 euros. We love gazpacho so much and make it so often that we will assume that it was worth it.
We learned this one hundred percent Provençal dish from Mr Berard, the charming owner of the neighboring Hotel Berard and the former chef of her restaurant.
