I grew up in a family of very open mind. I lived my youth in different countries in contact with the people and their cultures. My father was importer of industrial equipment and my mother doctor for children in the hospital. Due to my roots cosmopolitan, French, Italian, Spanish & English, I am very interested in visiting other cultures.
My cuisine is a mix of the colors of the Mediterranean sun. I am very sensitive to the tracability products and favors local suppliers and organic ...
In my profession of travel agent, receptive, I have chef friends gourmet restaurant that my communicate their experiences.
My concern is respect for the product in the cooking and processing ...
For easy our meeting , i pick you up & drop you by car in the center of Cannes.
Bus line 12 to Hotel de ville & Train station
Timetable at 12h10 & 19h50
Stop to Stade Maurice Jeanpierre
Découvrez quelques plats sortis de la cuisine de Olivier pour vous mettre en l'appétit !
As many recipes as families and Niçoises far be it from me to claim to have the "real" because there is none. Let me explain: these recipes are handed down from mother(in my case it's my grandmother)
Veal in the white sauce . The success of this dish lies in the slow slow cooking meat and vegetables (carrots, leeks, onions) during which releases the "pith and marrow" of ingredients to compose ....
Fillet fried red mullet on the extra virgin olive oil and arugula salad.
Jean Michel Coccalotto chef of Hotel de France to Vire in Normandy.
Ingredients: Duck lean pork jowl, Calvados ....
Rabbit farmer quality "Label Rouge" covered with Dijon mustard roasted with olive oil and herbs de provence. He slowly cooked in a cast iron pot. Tagliatelle with fresh pasta.
The braised meat is a specialty from Provence (Provencal Adoba, adobo), cooked meat of beef, marinated in red wine.
Domaine Montmartel VISAN 2012 organic
The Visan part of Domain de Montmartel covers 30 contiguous hectares of vines and forest exposed to the south. Bio certification since the 2010 vintage.
A DIFFERENT PASTIS With more than 65 plants and spices, pastis Henri Bardouin is distinguished from all others by the balance and the subtle complexity of its Assembly.
The Apple Crisp is a bakery in south-west France (Occitan crostada, literally "crusty").
This is a variant of Pastis or pie pan, layered cake soaked in Armagnac.
White Wine "Château de Vaucouleurs" organic wine Côte de Provence
The real term is "Monkfish American".
This is a really delicious dish. Monkfish is a firm fish, tight and tricky that pleases everyone because without fish bones.
Baked in an oven with honey and thyme, this cheese is typically served with toast.
Entre Terre & Mer le 04/11/2014
Meeting Olivier was a superb experience, he was very helpful not only by providing a mine of information but very caring by offering to pick us up from Cannes town centre. Olivier is very passionate about food and wine, and this is reflected in the way he creates his menu, our food was delicious well presented and the wine was in accordance with the selected dishes. Olivier has a beautiful flat, well looked after, very clean with a fantastic view on the Esterel mountain. Our time spent with our host flew so quickly that we have only one option coming back as we want more from our host. Thank you Olivier for everything, your enthusiasm, your passion, your conviviality, your excellent table and we wish you all the very best in sharing your passion with other cookening members that we are sure will appreciate your hospitality as we did.
par Caroline S.