{"id":19969,"date":"2021-08-01T14:40:24","date_gmt":"2021-08-01T12:40:24","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/a-midsummer-nights-meal\/"},"modified":"2021-08-01T14:40:24","modified_gmt":"2021-08-01T12:40:24","slug":"a-midsummer-nights-meal","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/chronicle\/a-midsummer-nights-meal\/","title":{"rendered":"A Midsummer Night’s Meal"},"content":{"rendered":"
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As the sun slowly fades behind the hills overhanging the village of Saint-Maxime, the Gulf of Saint-Tropez turns, in a blink of a ray of light, into its unique painting of orange, ocher and red. Still so precious to artists sketching its unparallel landscape, this panel of colors hits its focal point of beauty at around 20h30. Perfect (swiss) timing to discover the scenery’s grace at the three starred Michelin restaurant <\/span>La Vague d’Or <\/a>in the heart of the luxurious Cheval Blanc Hotel. <\/span> <\/p>\n<\/div>\n

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Edouard Amoiel<\/p>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n

Luscious Journey<\/h2>\n

Led by the chef Arnaud Donckele for the past twelve years, this hidden gem has rapidly become an unavoidable Cote d’Azur pit-stop for gastronomical enthusiasts. With a gentle breeze swiftly fanning through the terrasse protected by dominating umbrella pine trees, the restaurant’s atmosphere is a subtle blend of traditional elegance and discrete luxury. No time to spare, this evening promises to be an emotional roller coaster ride! The first series of amuse-bouches<\/em> are a served below a tiny olive tree… a tartelette of green beans, a tart with a pink-at-heart tuna slice, a pastry enclosing a soft garlic pur\u00e9e, and a zucchini flower & parmesan crisp are the prelude of culinary odyssey. At this stage, difficult not to mention the vicious yet delicious tomato and mozzarella bread, served hot, to be dipped in a dense olive oil. <\/p>\n

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Edouard Amoiel<\/p>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n

The appetizers continue their gustative journey with the memorable stroll of a Mediterranean fishing souvenir with the yellowtail fish and its coral sauce followed by the grilled lisette delicately resting on a sardine jelly. The gastronomical symphony has definitely begun! The next course is the official take-off of the meal with the translucent gambon (royal shrimp) escorted with a grilled brocoletti and its legendary grapefruit sorbet. As the second act of the menu definitely confirms being in elevation mode, the chef honors THE summer star vegetable with a thin tomato tarte accompanied by an almond and chanterelle reduction and its infused vinaigrette. A divine creation that reconciles with the tomato’s original taste. <\/p>\n

Technical Excellence<\/h2>\n

The lobster “poupons” ravioli is a culinary moment that one having the privilege to taste would never want to end. Each bite is a delicate and savory concentration of technical excellence. With a creamy crustacea sauce, this pasta course is definitely a homerun. As a final act, here comes the John dory. This last course continues to travel at the same culinary heights as the previous courses. Chaperoned by a couple of planktons and a variation of green and yellow violin zucchinis, the green abalone sauce is the meal’s apotheosis. Even though the fish is slightly overcooked, the flavors and seasoning are perfectly balanced and totally aligned with the chef’s culinary philosophy. <\/p>\n

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Edouard Amoiel<\/p>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n

While appreciating the last spoons of the chocolate dessert, it is obvious that Arnaud Donckele has created his own gastronomical universe and will continue to prevail for many years to come. With his second restaurant opening in the heart of the Gallerie Lafayette in Paris, many more surprises are yet to come. Last but not least, the night would not be complete without mentioning the one and only Ma\u00eetre d’h\u00f4tel Thierry di Tullio and his team that orchestrated a discreet and efficient service with the same elegance as ballet dancers. Bravo, bravo! <\/p>\n

As the curtains of an amazing evening fold, taking the time to reflect on such a diner is crucial. Words cannot always express what can be felt after such a succession of emotions that still, to this day, resonates down my spine. As a final homage, let us thank life for its presents, its health and its friendships that will continue to be cherished for long, long time… <\/p>\n","protected":false},"excerpt":{"rendered":"

In his three-star culinary theatre La Vague d’Or, the chef Arnaud Donckele continues once again to fulfil the wildest gastronomical dreams.<\/p>\n","protected":false},"author":4,"featured_media":19970,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"A Midsummer Night's Meal | Restaurant | Edouard Amoiel","description":"In his three-star culinary theatre La Vague d'Or, the chef Arnaud Donckele continues once again to fulfil the wildest gastronomical dreams."},"_slim_seo_primary_term_category":0,"_slim_seo_primary_term_post_tag":0,"_slim_seo_primary_term_restaurants-par-lieux":0,"_slim_seo_primary_term_style-de-restaurant":0,"footnotes":""},"categories":[356],"tags":[380,378,452],"restaurants-par-lieux":[],"style-de-restaurant":[],"class_list":["post-19969","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chronicle","tag-michelin","tag-restaurant","tag-saint-tropez"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19969","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=19969"}],"version-history":[{"count":0,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19969\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/19970"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=19969"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=19969"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=19969"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=19969"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=19969"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}