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Villa Madi, starfish – Liberation

Gastronomy

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In their Provençal restaurant, recently awarded three Michelin stars, Dimitri and Mariel Drouano have imposed their style, freeing themselves from the pompous protocols usually imposed by these prestigious establishments.

“Cooking is not a priesthood.” Coming from the mouth of a chef who received his third Michelin star earlier this year, the verdict is surprising. But Dimitri Drouano, who manages Villa Madi with his wife Mariel Drouano in Cassis (Bouches-du-Rhone), immediately concludes: “It’s not an obsession, it’s a passion. I think about it all the time: in the pool, kayaking, diving, mountain biking…” In the bay of Corton, located above a small beach, from which it is separated by lush vegetation (umbrella pines, bougainvilleas, etc.), Villa Madi offers a breathtaking view of the sea and the almost ocher-colored cliffs. First of all, the corner is a limitless source of inspiration: “I scuba dive so when a red mullet feeds on a sea urchin, I can recreate it.” illustrated by Dmitry Druano.

A long and very thin slice of red mullet carpaccio is served on a plate, which must be dipped in a pleasant sea urchin sauce. But the chef is not one of those who serves fashionable discourse, small (elevator) music “a guy touched by grace after seeing a tomato grow.” “I’m not going to hang around all day looking after a calf. Kitchen

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