but this island is a secret garden, the garden of friendship. I meet up with my friend Olivier Streiff, chef at Bloom Garden. It's the first time we've met for years, and it's a pleasure to see him again, but also to rediscover his fine interpretation of Mediterranean cuisine, that of a chef from Lorraine, whom I fol- lowed during the early years of his career, in Monaco and on the Côte d'Azur. What culinary adventures, at a time when Olivier surprised us with his gothic look, his long black hair fal- ling over his face, as well as with his free-spirited creations, including audacious risottos, of which I was the happy guinea pig, often having the privilege of tasting them as a preview! Olivier Streiff: "Bloom House was looking for a 'signature chef' for the Bloom Garden menu. I don't know if I like the word 'signature', I don't just sign at the bottom of the menu, I'm very involved in the running of this restaurant. As it was a brand new project, we put things in place so that Bloom could blos- som. It happened in September 2023: a great experience! As far as the menu is concerned, this concept of 'flowers', natu- re and the Mediterranean was really my cuisine. Bloom House Hotel & SPA and Bloom Garden form an oasis, a cosy cocoon in the 10th arrondissement of Paris." I'm dining alone at my table this evening, in these warm sur- roundings. On my menu: Tataki of matured beef, potatoes, par- mesan, buckwheat, accompanied by a Chorey-Lès-Beaune wine,Domaine Georges Roy et fils; a simple and effective delight. But at Bloom Garden, rarely has my pleasure been more selfish than when I rediscovered Olivier Streiff's risotto vialone nano! I found the incredible finesse I know so well in his risotto, with chanterelles, tartuffon and full-bodied juices; I was almost happy to be alone at the table to rave about it out loud. It's accompanied by parmesan tuiles that I savour religiously, like taking the sacramental bread, in a true communion. If glut- tony is a sin, I'm half damned! The proof is in Les Sorcières du Clos des Fées, a Côte du Roussillon wine that goes beautifully with my risotto. I'll be back soon to discover this other creation: risotto, lobster, clementine, parsnips, mint and passion! Just for pleasure! www.bloomhouse-hotel.com
mières années de sa carrière, à Monaco et sur la Côte d’Azur. Que d’aventures culinaires, à une époque où Olivier surprenait tant par son look gothique, sa longue mèche noire qui lui retombait sur le visage, que par ses créations très libres, dont d’audacieux risottos dont j’étais l’heureux cobaye, ayant sou- vent le privilège de les goûter en avant-première ! Olivier Streiff : “Bloom House cherchait un “chef signature”, pour la carte du Bloom Garden. Je ne sais pas si j'aime le mot “signature”, je ne signe pas seulement au bas de la carte, je suis très impliqué dans le fonctionnement de ce restaurant. Comme c'était un projet tout neuf, on a mis les choses en place pour que le Bloom puisse éclore. C’est arrivé en septembre 2023 : une belle expérience ! En ce qui concerne la carte, ce concept de “fleurs”, de nature, de Méditerranée, c'était ma cuisine en fait. Bloom House Hotel & SPA et Bloom Garden forment une oasis, un cocon cosy dans le 10 ème arrondissement de Paris.” Je dîne seul à ma table ce soir, dans cet environnement chaleu- reux. Au menu : Tataki de bœuf maturé, pommes de terre, par- mesan, sarrasin, accompagné d’un Chorey-Lès-Beaune, Domaine Georges Roy et fils ; un bonheur simple et efficace. Mais au Bloom Garden, rarement plaisir fut plus égoïste que le mien en redécouvrant un risotto vialone nano signé Olivier Streiff ! Je retrouve l’incroyable finesse que je connais tant, dans son risotto, girolles, tartuffon, jus corsé ; presque heureux d'être seul à table pour m’en extasier à voix haute. Il est accompagné de tuiles de parmesan que je déguste religieuse- ment, comme on prendrait l’hostie, dans une véritable com- munion. Si la gourmandise est un péché, je suis à moitié damné ! En témoignent Les Sorcières du Clos des Fées, Côte du Roussillon qui accompagne admirablement mon risotto. Je reviendrai bientôt, découvrir cette autre création : risotto, homard, clémentine, panais, menthe, passion ! Pour le plaisir ! Life is such that our paths diverge, just as the arms of a river separate on either side of an island, only to find each other again. The current can flow and time can slip on our existence,
44
~C L A S S & R E L A X L I F E S T Y L E M A G A Z I N E - 2024 ~
Made with FlippingBook Ebook Creator