MORNING LIST
Chef Harry Cummins, sommelier Laura Vidal and their managerial accomplice, Julia Mitton, the fine team of La Mercerie, in Marseille, extends its ramifications in the Marseille city. Valentin Raffali, Harry Cummins’ right-hand man, takes control of the stoves at Livingston, their new wine bar, while keeping the trio’s philosophy: a cuisine full of freedom and respectful of the seasons. This native of the country also puts forward local products, as he confirms with a proposal of bites steeped in the Mediterranean.
Raw cuttlefish, yuzu kosho and peas
For 3 people
Ingredients :
- 2 whole raw cuttlefish
- 300 g shelled peas (200 g for the juice and 100 g for the finish)
- 1 lemon
- 10 g of yuzu kosho paste
Clean the raw cuttlefish. Take care to remove the ink bag gently without contaminating the cuttlefish. Once clean, vacuum them and freeze them. The next day, cut finely with a sharp knife, while they are thawing. In a bowl, season the cuttlefish with the yuzu kosho paste, lemon juice and salt.
Centrifuge the whole peas and reserve the juice. In a saucepan, cook the peas in their juice for 2-3 minutes, finish with a dash of lemon juice, the sauce will thicken naturally. No need to add salt or pepper. Cooking a vegetable in its own juice naturally maximizes its taste.
Gently, dress the peas and the sauce together, add the cuttlefish brought to temperature on top.
Mussels, orange wine, smoked pepper oil and duck cold cuts
For 3 people
Ingredients :
- 600 g of mussels, cleaned raw
- a glass of orange wine
For the chili oil
- 1 liter of vegetable oil
- 150 g chipotle
- 5 g of fennel seeds
- 5 g coriander seeds
- 5 g of cumin seeds
- 1 duck or duck breast
- 200 g of gray salt
- 60 g of panela sugar
- 20 g of pepper
- 3 g of cloves
- Espelette pepper
Molds
In a hot saucepan, add the clean mussels, deglaze with orange wine, cover and wait a few minutes, stir gently. Look for cooking on the wire, the mussels should barely be open. Drain them, strain the juice into a bowl and return the mussels to the saucepan.
Chilli oil
On a barbecue over medium heat, gently heat the peppers until you can smell their scent. In a skillet, gently toast fennel seeds, coriander and cumin. Once the elements are roasted, place the whole in a blender. Blend for ten minutes, then filter. The oil will be ready twenty-four hours after cooling.
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