Recipe of the month by the chef of the Grand Café de la Sorgue

The chef of the Grand Café de la Sorgue in L'Isle sur la Sorgue presents her recipe for wolf fillet in chorizo crust, Nantes butter sauce and vegetable fondue. Enough to awaken your taste buds!

The Grand Café de la Sorgue has made a makeover!

Iconic brewery of L'Isle-sur-la-Sorgue built in 1800, the Grand Café de la Sorgue is today, a must-see place in the city. Updated in a resolutely Parisian chic style, it retains its former character. Ideally located along the Quai Jean Jaurès, you can enjoy a French bistro cuisine on the banks of Sorgue, but also indoors as well as on the shaded terraces.

The chef's recipe: wolf fillet in chorizo crust, Nantes butter sauce and vegetable fondue!

Fish to prepare the day before.

For two people:

  • Wolf nets: 2
  • Sweet chorizo: 20 gr
  • Parmesan: 16 gr
  • Tomatoes: 40 gr
  • Breadcrumbs: 12 gr
  • Soft butter: 8 gr
  • Olive oil
  • Salt
  • pepper
  • Vegetable fondue:
  • 1 zucchini
  • 2 tomatoes
  • Nantes butter:
  • 1 shallot
  • 1 teaspoonful red wine vinegar
  • 4 cl white wine
  • 10 cl heavy cream
  • 50 gr butter half salt

Preheat oven to 180°.

Cut the chorizo into small dice and work it in a robot with the parmesan and butter. Add the diced tomatoes and a drizzle of olive oil. Continue to work the device with the robot. Add a drizzle of olive oil to homogenize the appliance. Add breadcrumbs at the end and work by hand until you get a dough. Spread it on parchment paper and bake for 15 minutes at 180°.

Let it cool down a bit and crumb it. Return to the oven for 5 minutes at 180°. Book.
Take two wolf fillets of about 150 gr each, salt and pepper lightly on the skin side. Arrange the crumble on the entire fillet on the flesh side, pat lightly to soak the fish well. Keep cool overnight to let it brew.
The next day, bake it for 8 minutes in the oven at 180°.

Side dish: vegetable fondue

Fry the chopped onions in olive oil. Let them caramelize slightly and add the leeks cut very finely. Sweat and deglaze with white wine. Let it reduce.

Add the zucchini cut into small cubes and the tomatoes cut into small cubes as well. Season with salt, pepper, cover and cook over low heat for 30 minutes. Zucchini should stay a little crunchy.

Nantes butter:
Cut the shallots and reduce them. Add a little wine vinegar.
Add the white wine and reduce until the shallots have absorbed all the white wine. Add the liquid cream, turn up the heat and add the butter ointment cut into cubes, melt. Salt and pepper at the last moment.

Dressage:

While the fish is cooking in the oven, set the vegetable fondue, place the fish and put Nantes butter on each side and a little chives.

Photo credit: Didier GÉMIGNANI

The Grand Café de la Sorgue
31 Quai Jean Jaurès - 84800 L'Isle sur la Sorgue
04 90 20 80 27

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Recette du mois par le chef du Grand Café de la Sorgue


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