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Tasty and fragrant recipes with dishes based on seasonal products in Puyricard.
Great an exotic caterer! Jean-Louis Amiand is passionate about exotic flavors. This native of Saigon has continuously enriched his experience of internship with great chefs including Yves Thuriès. Zazai's tasty and perfumed recipes borrow from Vietnam, Thailand, Japan, Senegal, Bolivia… We treat ourselves with perennial dishes on the map, but also seasonal suggestions: ladders of lodges in the wedge in banana leaves, mango papaya salad and shrimp with a dressing made of yuzu, garlic, pineapple and apricot… Foie gras sweet (vacuum at 65 ° C), marinated in port and cognac late harvest, marinade, is proposed with citrus salad and sweet chutney. The incontrovertible cooked chicken cooked then roast, spices, coriander, cébette, small grapes macerated in alcohol, is accompanied by a fresh coconut juice and candied lemons. Vegetarians appreciate the curry of vegetables or the Indian Buddhist base.
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