Raw Vegetable Platter with Anchovy dipping sauce (inspired by Club 55, St Tropez)
The leaves are starting to turn in our fair Cita del Capo but it’s always summer elsewhere! Longchamp’s SS 2014 campaign featuring Alexa Chung, inspired me to pack a bag and head off to St. Tropez…
You can watch a teaser for the campaign here
You can’t Google St. Tropez without images of the gorgeous, Brigitte Bardot popping up. I’m convinced that the star of ‘And God created Women‘, inspired this campaign.
Every European summer, a few of my clients would shoot their campaigns in the South of France. If St. Tropez was the destination of choice, then the chances were huge that lunch would be at the fabulous Le Club 55, on Pampelonne beach.
The Colmont family started this restaurant in 1955. Since catering to the cast and crew of ‘And God created Women’ back in 1956, it has become a firm favorite of international fashion and film celebs. The rustic club ‘Cinquante Cinq’, is set within a grove of cedar trees and overlooks azure sparkling water. The menu is a mouthwatering selection of fresh fish and organic vegetables grown in the Colmont family garden.
We can’t all get to St. Tropez, so I created my own version, of their recipe, for you. Try at your own peril (only joking, it’s delish!)
The Raw Vegetable platter (crudités) with Anchovy dipping sauce, ala Club 55
X2 Whole fresh Artichokes (Steamed for 30-40 mins)
Raw cauliflower heads
X7 Raw radishes
Half a cucumber
Whole red pepper
Sugar snap peas
One Fennel bulb cut into 6
- Roughly chop and arrange around a dipping bowl on a rustic platter
Juice of x2 lemons
X1 egg white
X1 heaped tablespoon capers
Ground black pepper to taste
X1 Tblsp English mustard
X2 raw cloves garlic
125ml Cold pressed organic Olive oil
125g Philadelphia cream cheese
- Blend everything together until smooth and pour into dipping bowl.
- Enjoy in the sunshine with great friends, family and a glass of chilly French rosé.