Leader portraits. Stefan Carrade, Southwest in the Heart

Originally from Gascony, Stéphane Carrade runs the Ha(a)ïtza kitchen in Arcachon, a former world famous inn that was reopened a few years ago by Sophie and William Tecuair (former professional rugby players).

The goal was to bring back the panache of yesteryear to the place by adding a touch of Philippe Starck. Thanks to the open kitchen, you can chat with Stefan, an enthusiastic guy who is absolutely kind, generous with his dishes and has come a long way.

It all started with his beautiful grandmother Cordon bleu, then after classical training a stay in London, military service in Réunion where he met his wife, a return to France in Normandy, a move to Belgium, a stopover in Tours and a long break at home. in Jurençon, where he has already become a double star, and where he runs several establishments. He was visited by the “Grand Hotel de Bordeaux” and is now at the “Skif Club”, the hotel’s restaurant.

Stefan Carrad has always been very inventive in his creations. Local produce from the southwest, a touch of the exotic, sustainable cuisine, no waste, which also earned him a green Michelin star, and above all, fresh, very fresh produce such as the sea bream he offers in the recipe for the show. . The same morning, her friend Delia caught her on the Le Vieux Jojo boat.

Sea bream with marigold oil and flowery porcini mushrooms, the creation of Stefan Carrade at the foot of the Pyla dune.  (HA(A)ICA)

sea ​​bream
To make calendula oil, place grapeseed and calendula oil in a vacuum bag and steam at 80°C for 2 hours. Let cool.
Clean and dry the sea bream. Season with fine salt. Connect two fillets of the same fish from head to tail and press (about 4 hours). After gluing, place in a vacuum bag with calendula oil and steam at 42°C for 20 minutes.

rich sauce
Boil the heads of the mullet. Collect cooking juices. Boil until caramelized and thicken with red mullet liver.

boletus flower
Wash porcini mushrooms from flowers and cut into slices. Marinate them in argan oil and mirin (rice vinegar).

On a flat plate, spread the sauce in a circle (like tomato sauce on pizza), lay the sea bream. At the time of serving, the fish should be at room temperature and cut into a rectangle.
Add fleur de sel, pepper and very finely chopped herbs (elecampane, samphire and soda).
Add small strawberries or raspberries.
Add pieces of raw and pickled porcini mushrooms.
Place a few stems of samphire and saltwort.

Full interview with S. Carrade


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