Mackerel tartare, the “fresh” summer dish at Le Siècle restaurant
Located in the heart of the magnificent city of Nice, the West End hotel houses the restaurant Le Siècle masterfully led by the talented chef Cyril Breteau. Known for its refined and creative cuisine, it offers vacationers and Riviera residents a real culinary experience.
Passionate about cooking and agriculture, the chef favors short circuits and Mediterranean products that he highlights in each of his creations. Sitting at the restaurant Le Siècle is to savor the richness of the Côte d’Azur while supporting local producers and preserving the environment!
A true artist, Cyril Breteau takes your taste buds on a journey with carefully selected ingredients to create a unique taste symphony! Today, he reveals the recipe for his mackerel tartare made on the occasion of the 38th Gastronomic Festival at the Bastide Saint-Antoine de Grasse. Check out the full recipe and try making it at home! If you don’t feel up to it, you can always come and taste it every day at the restaurant le Siècle!
The recipe for mackerel tartare
Before you start, you will need:
- 4 mackerels
- 1 lemon or lime of your choice
- Olive oil
- Spring onions
- Salt & Pepper
- 1 fennel bulb
First, start by letting the fishmonger lift the mackerel fillets. Cut them into small dice and season them with a pinch of salt, pepper, a drizzle of olive oil and lemon juice. Then add your minced spring onions and marinate for a maximum of 20 minutes. Slice the fennel bulb using a mandolin and season with salt, pepper and a drizzle of olive oil. Dress, and enjoy! The whole team wishes you a very good appetite!
(Photo : C.Rougier, Agence AZ Nice)