Posted in News on Friday, June 6, 2014 by The Beachcomber News Correspondent
Le Nautic provides guests staying at this 4-star Beachcomber resort set in the heart of the sun-drenched village of Grand Bay with a refined culinary experience in an intimate setting exuding elegance and simplicity. Dressed in sailor-inspired outfits, the restaurant’s crew will take diners on a journey through the freshest flavours of the sea. Open six days a week for lunch and dinner (on reservation), this restaurant providing a sense of cool sophistication features two split-level terraces. The menu has been enriched with an added touch of creativity, with nothing but the finest treasures of the sea. Meals can be enjoyed with stunning views of the ocean and the softness of the sand between the toes.
The culinary journey begins with a shellfish cappuccino and shrimp salpicon, a shrimp and mushroom risotto or shrimps, smoked marlin and crispy julienne-cut chayote. After whetting the appetite, diners can look forward to mains like a grilled calamari steak with beurre blanc or a half-steamed, half roasted fish millefeuille, served with grilled vegetables. Another one of the Chef’s treats is the lobster medallion with crab soufflé (see recipe).
To accompany the meal, why not try the delicious house cocktail, Nautica, a mix of Chamarel rum, coffee liqueur, pineapple and lemon juice with a dash of grenadine syrup. And to round it all off, some amazing desserts to delight the taste buds, such as fresh fruit minestrone with lemon sherbet, a profiterole cake with rum and raisin ice cream, topped with warm chocolate sauce, a Granny Smith apple tart with cinnamon and vanilla ice cream or an assortment of ice cream flavours.
Le Nautic Restaurant has all the ingredients for a pleasant culinary voyage!
Lobster medallion with crab soufflé
• 360g lobster
• 100g crab meat
• 40ml milk
• 2 egg yolks
• 15g butter
• 5ml crème fraiche
• 1 tomato
• 10g mango
• Balsamic vinegar
• Olive oil
Preparation and cooking
De-shell and clean the lobster, season with salt and pepper and cook in the oven at 180°C for 7-8 minutes. Prepare the soufflé base by mixing the milk, egg yolks, cream, a pinch of nutmeg and crab meat in a dish. Pour the preparation into ramekins before putting them in the oven at 180°C for 10-12 minutes.
Pour the mustard into a narrow dish and season with salt and ground pepper. Add the vinegar and mix with a small whisk. Pour the oil slowly and whisk until the vinaigrette is emulsified. Add the 10g of pureed mango and adjust the seasoning.
Arrange the lobster medallion on a plate; unmold the crab meat soufflé and garnish with the tomato cut in diamond shape, herbs, lobster tail, balsamic vinegar reduction and top off with a sprinkle of mango vinaigrette.