Favourite restaurants and foodie titbits from Brussels Airlines’ short-haul network
Text Neville Walker, Kathryn Tomasetti
Le Petit Nice Passédat
FRANCE
Anse de Maldormé, Corniche JF Kennedy, Marseille, tel. +33 (0)4 91 592592, www.passedat.fr
When news broke recently that this restaurant had won a third Michelin star, glasses were raised not just at Gérald Passédat’s chic waterfront venue, but all over the city. This third star has been hailed as recognition of the sophisticated level at which Marseille’s restaurant scene is now operating.
There are few better places to enjoy May’s lengthening evenings than Passédat’s understatedly elegant dining room, with its vast windows and spectacular views of Marseille’s coastline, except perhaps its leafy terrace. As you’d expect, the cooking is highly creative – Passédat’s Marseillais heritage and a strong emphasis on seafood combine to stunning effect.
Nowhere is this more evident than on the €200 Menu Découverte de la Mer, with its innovative handling of unusual ingredients like sea anemones. Expect to pay from €95 for three courses with wine. NW
DeliDelux
PORTUGAL
Avenida Infante Dom Henrique, Armazém B Loja 8, Lisbon, tel. +351 21 886 2720, www.delidelux.pt
A gourmet delicatessen, a well-stocked wine shop and a cool café-restaurant are all housed in one light-filled space. DeliDelux sells an exotic selection of foods – think South African sea salt blends and Portuguese piri-piri sauces – and the deli counter is stocked with locally produced meats and cheeses while bottles of wine line the entire left-hand wall. In the café, chef Leonor Manita’s dishes fuse traditional Portuguese recipes with the latest culinary trends.
As the weather warms up, take your drinks onto the riverside terrace and linger over Lisbon’s best weekend brunch: eggs, salmon and asparagus, served with toast, croissants and cheese. And if you fancy recreating your meal at home, you can pick up all the ingredients used in DeliDelux’s dishes on your way out. Expect to pay €15 per person without drinks. KT
Foodie corner
Asparagus
Belgian asparagus season hits the ground running this month, but it’s woefully short, so get your yearly quota in quick. It’s mandatory that the spears make it from the ground to your plate in the shortest time possible. Then you can enjoy them blanched for little more than a minute and anointed with the merest smear of butter. Otherwise, try Rick Stein’s asparagus salad.
Asparagus salad
Briefly boil 350g green asparagus and 225g samphire. Refresh in cold water and dress with two teaspoons lemon juice and two tablespoons olive oil. Toss with the brown and white meat from one dressed crab, sprinkle with chopped parsley and Parmesan and serve.
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