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Alain Llorca's recipes: marinated sardines, cod piperade, floating island

2020-11-21T08:07:02.950Z


Every day, a chef delivers to Le Figaro the keys to an inspired meal that is easy to prepare at home. Today, the Mediterranean menu of the toque installed in Saint-Paul-de-Vence.


Established for eleven years in the Nice hinterland, this starred chef is a pure Mediterranean product.

Born in Cannes, he studied at the great tables of the region before moving to his home in Saint-Paul-de-Vence, where he now manages two hotels, a summer bistro and a restaurant. gourmet restaurant whose panoramic terrace is renowned throughout the Coast.

An omnipresent influence in its sunny cuisine, which sets the fish and vegetables of the South to music.

Alain Llorca in Saint-Paul-de-Vence.

Alain Llorca

Alain Llorca's passion for stoves dates back to his earliest childhood when he cooked for his parents

"with simple cans, like peas, which I used to add to my sauce"

.

Coming from a modest family - a father master architect, a mother secretary in a bank - he started, after a CAP and BEP in cooking in Nice, in a grill in Saint-Laurent-du-Var.

Until the day the boss gave him a Michelin Guide.

A revelation.

The young chef then trained successively at the Auberge du Jarrier

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Source: lefigaro

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