Grau-du-Roi All the taste of the Mediterranean

What a good idea ! It's been four years since the Graulens (the inhabitants of this pretty fishing port near Montpellier) have taken to the streets to cook. A fisherman's wife or daughter, a simple epicurean, they put on their cook show with ease and in a good mood. ), to clean the cuttlefish, to stir, to simmer, to discuss, to taste and to toast with a small glass.

We salivate just smelling the scents floating in the air when the seafood is cooked à la Graulenne! Be careful, to have the chance to taste one or other of these recipes sometimes passed down from generation to generation, you have to register at the reception. A draw will designate the lucky winners!
Don't worry, if you're not one of them, no one will leave with an empty stomach: several caterers offer telline plasters, a giant rouille (500 kg of octopus which are reduced by half, and 250 kg of potatoes), Oysters. But better to arrive early to have a chance to get a seat!
In the afternoon, several chefs take over from the amateur cooks to compete in the “chefs' challenge”: each chef is associated with a fisherman whose catch of the day he will have to sublimate.

Alongside a few large trawlers, several "small trades" still keep the fishing port alive in the heart of the Camargue and on the shores of the Mediterranean. Luckily, the succession is, at least for the moment, assured.
The atmosphere is festive throughout the day on the quays of the port with auctions as in the past and the large sea market where you can stock up on rillettes and fish soups.
To accompany all these delicacies from the sea, we obviously taste one of the wines offered by the Maison Méditerranéenne des Vins et de l'Olive.

Receipts

Happy those who can claim to be friends with Christophe Rosso! When this fine gourmet gets behind the stove, you want to lick his plate so as not to miss anything! “I like to cook for friends, in small groups. I use local, authentic and natural products »
For the Graulinades, this son and great-grandson of a fisherman who preferred working in the vineyard and in green spaces to fishing, reveals the recipe of one of his flagship dishes, marinated tuna.

“My mother Emilie was already making it and some chefs were inspired by it. His advice for making this dish a success? “Ensure that the tuna does not dry out. If you like, you can add a few capers. »

Ingredients :

Slices of tuna, garlic, onion, salt and pepper, chilli, olive oil, vinegar, lemon, whole peeled tomatoes and white rice.

Preperation :

• On a bed of garlic in the shirt and minced onions, arrange the slices of tuna.
• Add 20 cl of vinegar and 20 cl of water per slice.
• Season with a drizzle of olive oil, salt, pepper, chilli as desired. Cover and cook over very low heat for 45 minutes.
• Then add the lemon slices and whole peeled tomatoes to the juice. Leave to simmer for a good quarter of an hour.
• Serve with white rice.