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Rencontres sur la Riviera / Encounters - Riviera Magazine

Rencontres sur la Riviera / Encounters

Jean Botticini
LE CHEF D’ORCHESTRE DU CABANON

Pianiste classique de formation, Jean Botticini a finalement suivi les pas de sa maman, propriétaire de l’ancienne « Pension Victoria » de Cap d’Ail puis de l’hôtel et brasserie « Edmond’s ». Après avoir repris les rênes de l’hôtel, il ouvre en 1981 la « Réserve de la Mala » puis en 1998 « Le Cabanon », un restaurant situé en plein coeur de la pointe des douaniers, un site unique avec une vue exceptionnelle sur Monaco. Il l’a décorée comme une vieille maison de pêcheur, avec les objets qu’il a chinés lui-même, et a créé un terrain de boules, pour que l’endroit évoque tous les symboles du sud : un pastis, une partie de pétanque en respirant les embruns tandis que les vapeurs de poissons sauvages grillés se dégagent de la cuisine d’été. Les plats locavores sont servis dans une vaisselle rustique et créés par le Chef Jean-Marc Troussard qui a fait ses classes chez les plus grands étoilés de la région : soupe de poisson de roche de la Méditerranée, bourride de palangrottes, « daubasse d’A Qui», « bagnat cauda avec anchoïade », raviolis artisanaux au jus de daube… et, en dessert, « riz rond au lait de vanille et poire cuite au jus de vin chaud » ou ravissant clafoutis de mûres cueillies directement sur les mûriers platanes du jardin. On repart avec le slogan de la maison : « Qü manga ben caga ben » !

THE CONDUCTOR OF THE CABANON

Jean Botticini, a classically-trained pianist, decided to follow in the footsteps of his mother, who had been the owner of the former “Pension Victoria” in Cap d’Ail, before running the “Edmond’s” hotel and brasserie. After taking over the helm of the hotel, in 1981 he opened “Réserve de la Mala”, and in 1998 “Le Cabanon”, a restaurant in the heart of the “Pointe des Douaniers”, a unique site with an exceptional view over Monaco. The decoration is that of an old fisherman’s cottage, full of objects that he came across himself, and he has created a boules pitch to conjure up the images of the south: a pastis, a game of “pétanque” while breathing in the salty Mediterranean air and the deli- cious smells of grilled wild fish coming from the summer kitchen. Local Mediterranean dishes are served in rustic crockery, and are created by the chef Jean-Marc Troussard, who trained under the greatest Michelin-starred chefs of the region: Mediterranean rockfish soup, “bourride de palangrottes”, “daubasse d’A Qui”, “bagnat cauda with anchoïade”, artisan-made raviolis with jus de daube… and for dessert, vanilla milk rice pudding with pear cooked in wine, or delicious clafoutis with mulberries picked directly from the mulberry tree in the garden. And you’ll leave chanting the house slogan: “Qü manga ben caga ben”!

Par Dorothée Marro

www.capresort.com


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