A cuisine with the flavors of the South based on fresh produces from local producers
Christophe Schmitt will succeed Philippe Jourdin who is retiring to perpetuate a cuisine with the flavors of the South. In the continuity of this philosophy which combines tradition and innovative touches, Christophe Schmitt uses the best local produces to pay homage to the terroir. This is the case for the vegetables grown in permaculture at the Vivres farm in Seillans, the olive oil from the Callas Mill or the goat cheeses from the Monteiro family. The work of the producers is fully in line with the conception of his cuisine, which he wants to be as close to the land as possible. At Terre Blanche, he has established a trusting and long-term relationship with each of them, resulting in a meticulous choice of produces.
The fresh produces evolve as the seasons go by on the plate: Scallops in textures, cockles, salicornia, sea grapes and beard broth infused with Seillans ginger, fried sea bream fillets, redfish fillets, carrot flowers, citrus and passion fruit jelly, saffron sabayon or deer back marinated in miso and cocoa, tangy red cabbage, Jerusalem artichokes and goji berry pepper sauce A modern, tasty and readable cuisine where each food is sublimated.