Among Provence’s most flavoursome culinary traditions, the oursinade returns each winter along the majestic Côte Bleue, west of Marseille. Le Bistrot joins the celebration, placing sea urchin centre stage with a briny buffet of seafood and house-made recipes.
Starter: Seafood platter
Whelks, prawns, mussels, sea urchins
Buffet dishes
Sea urchin scrambled eggs, toasted bread
Scorpion fish spaghetti, garlic, anchovies, sea urchins
Creamy risotto with fennel, prawns, sea urchins and bottarga
Dessert buffet
Fruit tart — whipped cream
Orange cake — custard
Chocolate fondant — fruit coulis
