The festive aperitif created by L'Ebénisterie

The restaurant L’Ebénisterie features as a firm favourite among the fashionable new places in Marseille. For our festive partnership, the restaurant's team have created an aperitif recipe for L'Occitane consisting of a cocktail and amuse-bouche featuring flavours from the city and elsewhere.
By Mélissa Darré

Serves: 4
Preparation time: 40 min
Cooking time: 15 min
Cost €€

Equipment: cocktail glasses • pestle • bar spoon

1. The Moscow Mule citrus cocktail

Ingredients: 2 limes • 4 sprigs of mint • 1 piece of fresh ginger • 1 cucumber • 1 lemon • 16cl of Grappe de Montpellier vodka • 60cl of ginger beer • ice cubes • crushed ice

1. Wash the fruit and vegetables under cold running water. Then quarter the limes, chop the cucumber and thinly slice the ginger.

2. Squeeze the lemon and pour 2cl into each glass. Add two lime quarters and a few pieces of cucumber, then crush firmly.

 

3. Add a few mint leaves and the gin, then crush again, more gently this time to avoid breaking up the leaves.

4. Add the ice cubes and add the ginger beer. Then mix with the spoon.

5. Top the glass with crushed ice then add a thin slice of fresh ginger and a sprig of mint. Serve with a straw and enjoy!

Did you know...? Grappe de Montpellier vodka is made from grape marc from vines grown in the Languedoc region. It is made from cade juniper and a bouquet of plants from the Provençal scrubland: lemon peel, bitter almond, coriander, lavender, grape etc. This superb range of ingredients gives it a unique identity.

2. Bonito fish amuse-bouche

Ingredients: 800gr of bonito fish steaks • 2 yellow onions • 2 cloves of garlic • ½ bunch of coriander • 10gr of fresh ginger • 1 cap of aged rum • 1 tablespoon of oyster sauce • ½ spoon of nuoc mam • 1 cucumber • 400gr of rice vermicelli • 1 tablespoon of sesame seeds • ½ bunch of fresh mint • 2 tablespoon of sunflower oil • 30gr of softened butter • salt & pepper

1. Cut the bonito steaks into big chunks (30gr approx.) and season with salt and pepper.

2. Finely chop the onions, one garlic clove and the ginger. Then finely chop the coriander and mint.

3. Pre-boil the water. Add the rice vermicelli and cook for around 5 minutes. Drain then add one crushed garlic clove and a drizzle of oil. Set aside.

4. Cook the bonito in a pan with oil and butter on a high heat until it takes on a nice golden colour. Add the ginger, garlic and onions.

5. Flambé with the rum, then add the oyster sauce. Remove from the heat and add the coriander and mint.

6. Serve the bonito chunks on a bed of vermicelli and sprinkle over some sesame seeds. Bon appétit!

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The festive aperitif created by L'Ebénisterie
The festive aperitif created by L'Ebénisterie

The festive aperitif created by L'Ebénisterie 

© José Nicolas
The Moscow Mule citrus cocktail
The Moscow Mule citrus cocktail
The Moscow Mule citrus cocktail
© José Nicolas
The Moscow Mule citrus cocktail
The Moscow Mule citrus cocktail
The Moscow Mule citrus cocktail
© José Nicolas

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