MAGICAL MEMORABLE PEOPLE, RESTAURANTS & GLORIOUS FOOD — Part II

COMPONENTS OF A CONCEPTUAL EPICUREAN CONCEPT

By Margaux Cintrano
Photos: M. Cintrano, Photographer Philippe Germain, Chef Nenad Stojic

RHIZOME LES RACINES DU GOûT

116 Promenade Corniche Kennedy
Marseille, France
www.lesracinesdugout.fr
Telephone: 00 33 04 91 88 12 08
Email: Contact@lesracinesdugout.fr

Rhizome’s Jose Potier

Where are we heading now …
José Potier´s, who created a sophisticated space in a duplex loft, in naturals and neutrals, a gourmet boutique retail space on the ground floor, displaying his innovative French regional products in a jewel box ambiance, along with twists on modern classics such as smoked fish with caviar.

Dining loft

How one extraordinary restaurant on the higher end of dining embodies the top shelf side of conceptual epicurean dining …
Just east of Port Vieux along the Mediterranean Coast, a mere 15 minute bus ride ( Number 83 from Port Vieux), is a most charming yet vanguard venue which is called PORTIONS FROM THE CORNER OF GOOD TASTE. For the last 6 months, owner José Potier, a dapper French gentleman with exquisite English, has turned a beautiful duplex retail duplex into an upscale conceptual epicurean experience in his 2nd floor loft with cathedral high ceilings and floor to ceiling windows. A contemporary photograph and art gallery atmosphere typical of Manhattan´s Tribeca or Paris’ Monmartre.

The amazing wine cellar

The wine cellar is absolutely amazing consisting of wines and champagnes ranging from 7 Euros to 300 Euros, predominately French selections from the numerous French Appellations throughout the country. Wines and champagnes are available by the glass. The outdoor sidewalk café is heavenly and filled with glorious friendly people.

THE CARTE
Foie Gras Mi Cout
Crevettes Royal
Gravlax
Fresh Oysters
Salads based on seasonal availability
Mushrooms ( risotto / pasta )
Truffles ( risotto / pasta )
Fresh Mussels
Fresh Clams
Extraordinarie Sweet tooth pleasures
Regional Omelettes and Quiches
Caviar and Roe
Canapés

A member the serving staff presents Rhizome’s caviar

Rhizome’s fresh shellfish

SUGGESTED EXCELLENTLY LOCATED HOTEL

Mercure – Marseille Centre Port Vieux
4 Star – ROOM 1207 with stunning views of Port Vieux and City
1 Rue Neuve Saint Martin
Marseille 13001 France
Telephone: OO 33 04 96 17 22 22
Email: H1148@accur.com
NO FEE BOOKING: www.booking.com
Website: www.mercure.com

CHEF NENAD STOJIC OF MÁLAGA´s PETITE GOURMET

www.petite-gourmet.com
Telephone: 34 / 603 651 977

Chef Nenad

Chef Nenad Stojic, who hails from Karlovac, Croatia, studied Culinary Arts in the Culinary Arts Institute of Zagreb, Croatia.
To date, English speaking Chef Nenad and his lovely wife Silvia, from Germany, have settled in Mijas, Málaga, just a short drive from Málaga Port, Puerto Banus and Marbella. They have recently opened Petite Gourmets Private Chef Services, Catering and Event Services which include in-house / villa private lunches and dinners, wedding planning, annviersaries, birthdays, showers, bachelor parties, communions, and just about A to Z events with a profound understanding of the world´s cuisines, festivities, cultures, and the Jewish kosher dietary laws.

INTERVIEW CHEF NENAD STOJIC
Margaux: Who are your mentors and who were the Chefs that taught you culinary arts ?
Nenad: In culinary institute and during my first year of Interning, I had come into contact with Chef Stevo Karapandza and Chef Srecko Macut in Yugoslavia in addition to visiting Chefs from France and abroad.
Margaux: What is your culinary philosophy ?
Nenad: Simple and healthy. Beautiful presentations and fantasy, the art of plating.
Margaux: What inspires you most when dressing a plate ?
Nenad: The ingredients alone bring on inspiration. Every single ingredient has its colors and forms, aromas and tastes, which all end up in a wonderful array of creations.
Margaux: Do you go to the market daily ?
Nenad: Sometimes I go more than once, however, I grow my own herbs and relatively rare I am growing, Nopal, which I call The Miracle Tree due to the remedial and medicinal attributes it possesses. Its flavor, is a fusion merger between a snow pea, and a green bean. Though it is Ancient Aztec, and of the Cactus Family, I utilize young plants and thus, achieve a different texture and taste profile.
Margaux: What is the best piece of advice, you can give a young chef starting out ?
Nenad: Discipline and patience. Never loose the fantasy, inspiration nor the creativity.
Margaux: What are your favorite dishes ?
Nenad: I love vegetables, shellfish and fish, with freshly grown herbs.
Margaux: Tell us about January and February. What are your menu plans and specialties during the winter season ?
Nenad: After the Christmas holidays which features the international specialties of the season, we want to start concentrating on implementing Nopal, Spirulina and several other green variety vegetables lesser known in Andalusia.
Margaux: Do you have a favorite restaurant in Marbella ?
Nenad: Yes, Chef Dani Garcia´s Calima prior to his departure. He has the most uniquely dressed plates in the area.
Margaux: Silvia has told me that the two of you are planning to open a venue of your own, which will showcase your culinary talents.
Nenad: It is a future goal that tremendous thought on location and clear objectives have to be analyzed, planned, developed and applied in order to be successful.
Margaux: Tell us, where is your gastronomic dream trip ?
Nenad: China. The big spectrum of ingredients, relatively unknown outside China and their traditional techniques fascinate me.

CHRISTMAS RECIPE BY CHEF NENAD
SCAMPI ( BUSARA )
1 kilo fresh small to medium size scampi ( cigalas )
100 grams of red onion
300 grams of fresh red ripe tomatoes
15 grams of garlic
15 grams of fresh parsely flat leaf
15 grams of bread crumbs ( grate very finely day old bread of choice )
100 M.L. Ecological Evoo
200 M.L. dry white wine of choice
Freshly ground black pepper to taste
Flor de Mar ( sea salt ) to taste
1 Bay laurel leaf

Chef Nenad’s scampi recipe for Christmas

1) WASH THE SCAMPI, THEN THE TOMATOES AND BLANCH THEM, FOR EASY PEELING AND DE-SEEDING. Then slice into tiny cubes.
2) MINCE the onion, parsley and garlic.
3) SAUTÉ the Scampi in a medium skillet and sprinkle with bread crumbs
4) SAUTÉ THE ONION UNTIL TRANSLUCENT AND THEN, ADD THE GARLIC AND THE BREAD CRUMBS AND SAUTÉ UNTIL GOLDEN
5) DEGLAZE THE INGREDIENTS WITH THE WHITE WINE AND ADD THE BAY LEAF
6) 15 MINUTES: DEGLAZE AND COVER THE SKILLET
7) ADD THE SEA SALT AND THE FRESHLY GROUND PEPPER TO TASTE
8) SERVE WITH FRESH LEMON DRIZZLE AND SPRINKLE MINCED PARSELY
9) SERVE WITH RUSTIC BREAD OF CHOICE
10) BUSARA OR SCAMPI IS A COMMON APPETISER IN CROATIA AND ONE CAN SERVE WITH POLENTA AS A MAIN DISH

Some of Chef Nenad’s masterpieces

Cheesecake Heaven

Snow dessert

Nopal and Flower salad

Topmost photo (featured image): Chef Nenad’s Fruit and Chocolate Fantasy dessert