King Size grey mullet bottarga as interpreted by chef Antonin Bonnet, Restaurant Quinsou and La Boucherie Grégoire
Antonin is at the helm of Quinsou, a Paris address both understated and breathtaking. His cooking defines itself as “Nature and Ethics”. Three years after opening his Michelin-starred restaurant Quinsou, he set up a few doors away, taking over the Boucherie Grégoire. Just as on his plates at Quinsou, Le Fooding’s 2020 “Résistant” chef of the year wants his butcher’s shop to carry the same philosophy: the good, the beautiful and the ethical. A constant search for simplicity and efficiency around the produce.
For the chef, our King Size bottarga is a true reconciliation with bottarga.
Unlike bottargas that are often too dry and too bitter, this one is wonderfully smooth, with the texture and flavour of gravlax salmon.
With this bottarga, he created a simple tapa, a real pleasure to taste:
A superb bread from @circusbakery topped with a celeriac mousseline, light as a cloud @ryokosekiguchi, the bottarga laid simply and delicately on top, shards of fermented organic lemon, a few drops of Haru olive oil “and there you have it”.
Find the King Size bottarga and our other aged bottargas in our online shop.
Photo: ilyafoodstories