Adrien Kamir prepares fresh sea bass with a lightly sweet crumb made from spiced Belgian Spéculoos biscuits, producing a delicate breading with a hint of warm spices. It’s served with a creamy mushroom and red wine reduction, a side of pumpkin potato mash and poêlée de légumes du soleil, a traditional Provençal sautée of colourful vegetables.
Dessert: Classic French Chocolate Mousse with Crême Chantilly
Adrien Kamir a young, adventurous cook from Strasbourg, studied traditional French cuisine before refining his culinary skills at a range of restaurants from rustic French to Haute Cuisine, with a speciality in working with French cheeses. Visiting Canada for a few months before relocating to Guadaloupe (#jealous), Adrien enjoys exploring tastes, cultures, and landscapes from around the world.
Every Friday The Depanneur invites a different guest cook to come down and make their favourite dish.