The summer recipe of Alessandro Pizza, Chef of the Nikki Beach Saint-Tropez restaurant » PACA’s economic and political letter

Chef of the Nikki Beach Saint-Tropez restaurant.

Born in England to Italian parents from Avellino, who inspired his initial passion for cooking, Alessandro Pizza has been the Chef of the Nikki Beach Saint-Tropez restaurant since the opening of the Beach Club in 2002. Alessandro started as a[1]chef at the Italian restaurant Teca in London, who obtained 1 Michelin star when he was part of the team and has an international background thanks to his experiences on five different continents and several countries. He also managed the kitchen of the Nikki Beach pop-up at the Cannes Film Festival and the Nikki Beach at the Fairmont Monte Carlo. Try his recipe for tuna tartare with truffles! A fresh and gourmet recipe that will brighten up your plates this summer

Ingredients 1 PERSON

TUNA

BLACK RADISH

CELERY ROBIC

GRENADE

KUMQUAT

BLACK TRUFFLE

SHALLOTS

TRUFFLE VINAIGRETTE

YUZU

Preparation

  1. Cut the tuna into small cubes. Cut the celery ball into a brunoise as well as the black radish, chop the shallots
  2. Mix everything with a hint of Dijon mustard, YUZU truffle vinaigrette, pomegranate seeds and chopped chives.
  3. Arrange everything in a stainless steel ring and finish with the Kumquat pickles, a few rocket leaves, a few slices of summer truffle and a ribbon of black radish.
  4. . Finally, place a few drops of yuzu gel around

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