At Clos Nicolas d’Eugénie-les-Bains, chef Thomas Leprince practices so-called “slimming” cuisine to meet the demand of spa guests in the area, although you also have the possibility of eating a so-called “traditional” menu on site. A fine, balanced but also gourmet cuisine that awakens your taste buds.
On the menu of the day for Circuit Bleu Côté Saveurs, a line-caught hake and its Jerusalem artichokes in two ways, accompanied by a tasty broth and a few citrus notes.
– CWM
For the chef, nothing beats a fine line-caught hake from Saint-Jean-de-Luz, the cooking of which must be carefully observed. There are two options for this: cooking in the oven in a film-covered dish at 120 degrees for about twenty minutes or in a pan with a sheet of parchment paper to keep the fish skin intact.
Thomas Leprince therefore chose Jerusalem artichokes as an accompaniment. Jerusalem artichokes boiled on one side and smoked and siphoned on the other to obtain a nice mousse. Hake and Jerusalem artichokes associated with a broth of vegetable peelings reduced according to the rules of the art. To finish, a few pearls and lemon zest, then a few tarragon leaves. A magical harmony to sublimate this tender and tasty hake.
The Clos Nicolas restaurant, which is also a charming hotel with heated indoor pool and outdoor pool, you can come and eat 7 days a week. Better to book for sure. You will enjoy this very pleasant quiet place in the countryside! A nice little address to discover. To find out more, visit the establishment’s website.