COOK EXTRAORDINAIRE: REINE SAMMUT

The air was chilly as the breeze started to blow again. We were just sitting down in the garden of La Fenière, as a glass fell down from the beautifully set table and broke on the ground. A joking waiter was quick to replace it and explained that it happens all the time. A man behind me was coughing out loud and a white tablecloth was whirling in the wind. Nothing aside of the pretty restaurant setting pointed to the gastronomical highlight we were about to experience.

I have been served the most delicious food by many of the most gifted and passionate chefs. Reine Sammut is one of them. In her restaurant just outside of Lourmarin, a beautiful village in the Lubéron region of Provence, she mixes products, herbs and scents of the southern Meditteranean & Provençal regions into magic. With simple and pure products she creates sensations on the highest level. With her cooking, Reine Sammut offers an explanation for the fact that more complexity in the choice of foods and their preparation does not necessarily mean greater quality..    

I was delighted about a light mousse that took its flavor from nothing but limes. Her foie gras was rolled in a powder of tiny beetroot slices. The combination of thinly sliced asparagus topped with tiny pieces of citrus fruits was as unexpected as it was simple and deliciously fresh. 

As it got darker and darker I stopped photographing and enjoyed this spectacular food... accompanying it with a local red wine from Château Revelette: Monsieur Fischer's very own "Le Grand Rouge".
 

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