Visit the Paul Ricard Islands and taste mirabelle plums

Europe 1 06:54, August 15, 2022

Discover the Paul Ricard Islands with Vanessa Zha

Atmosphere of water and cicadas, we take to the open sea to recharge our batteries, heading to the Paul Ricard Islands.

You may know them better as the Iles des Embiez and Iles de Bendor.

We are in the Var off Toulon, opposite Sanary, just 10/15 minutes by boat from Six Four Plages.

It is a small paradise nestled in the heart of the Mediterranean, created by the father of Pastis, Paul Ricard.

For his collaborators the Embiez, and then for his family, his friends: Bendor: which had become a holiday resort "For artists", very inspiring, rejuvenating.

She has seen singers, painters and actors parade.

Fernandel toured the island, Joséphine Baker came to rest with Paul Ricard, Jacques Dutronc and Gilbert Bécaud too - they loved racing.

And then even Salvador Dali.

Moreover, for the record, Paul Ricard had bought from Dali his painting "The Tuna Fishing",

which was displayed on the island for a long time until it was stolen.

Fortunately he was found 10 years later.

Today, it is exhibited in the family home in Ste Marthe in Marseille.

What does the Embiez look like?

It is said to be “The Mediterranean's best kept secret”.

A real ecological sanctuary.

We are in the heart of a huge laboratory: The Mediterranean.

There is precisely the Paul Ricard Oceanographic Institute which does research on marine fauna and flora, with researchers who work every day of the year on the island.

It also educates the public.

In the summer, they organize visits to the aquariums, so be careful, we are not in the spectacular, you have to know that.

But the most is that it is the researchers who supervise you to share their work, it is priceless.

You will have wide eyes in front of the seahorse and sea bream farms.

Conferences and outdoor film screenings in the summer.

It must be very refreshing, right, this place?

Nothing better than an island to relax and disconnect.

This is one of the major reasons to go there: a little at the end of the world, Caribbean colors but only 15 minutes from Toulon.

An ode to nature: heavenly coves, reefs, forests, vines, pine forests, scrubland.

And besides, there is no car!

Everything is done by bike, it's THE basic sport.

The tour of the island is six kilometers, quite nice because you pass from the mainland side to the open sea.

There is a road that goes all the way around.

On foot, by bike, by cart and there is even the legendary little electric train of Embiez, for those who do not want or can walk.

And many activities, including a new free addition: Gilles Granguillotte of the Paul Ricard Society presents it to us.

Water sports too?

Diving and Snorkling, and all non-motorized water sports without thermal propulsion, of course: the wing foil, this sail that you hold at arm's length, with your feet resting on the board, which is equipped with a foil.

And then the unavoidable paddle and canoe: the tour of the island at sunset has been very successful.

For the laziest, there is the paddle.

Where do we sleep?

There is only one hotel on the island (60 rooms): Le Hélios, overlooking the sea or the marina, which also has a Cinq Mondes spa, otherwise you can rent apartments or villas.

And then if you love aioli, we stop at the Sarti table.

A famous fish table: roast sea bream or Sarti quenelle.

Taste the mirabelle plum with Marion Sauveur

Like every day, we are interested in a summer product.

Today is a plum. 

A must in August!

It's the mirabelle plum.

A real delicacy, this little yellow plum with freckles, thin skin, and juicy and sweet pulp. 

Lorraine fruit par excellence where 70% of world production grows… and which has obtained a Protected Geographical Indication (PGI). 

And yet it is not from Western Europe but from China!

Legend has it that it arrived in the region in the 15th century, thanks to René II, the Duke of Anjou and Lorraine.

But she could have arrived much earlier in the region.

Stones of this small fruit have been found in Roman archaeological excavations in the Vosges. 

To choose it, the mirabelle plum must have supple skin and be covered, like all plums, with a thin white film: this is the bloom and it is a guarantee of freshness. 

Mirabelle plum from Lorraine IGP guarantees a minimum size and sugar level. 

How do you suggest we cook the mirabelle plum? 

In a casserole, for a very gourmet dessert. 

Start by making a sugar syrup, bringing the wine to the boil with the vanilla, cardamom, lemon zest and sugar. 

Meanwhile, cut the fruit: the peaches into quarters;

the apricots, figs and Mirabelle plums in half. 

Put all the fruit in the casserole, stir and simmer covered for at least 20 minutes.

Your fruit should still hold together, but start to stew. 

I advise you to serve this dessert lukewarm in small individual casserole dishes. 

Every day, you ask a chef for a tip. 

Today, it's pastry chef Jean-François Feuillette.

Originally from Lorraine, he pitted mirabelle plums every summer with his family, before making mirabelle tarts.

He gives us advice on how to make the perfect pie at home. 

“At the start of the season, the little trick: I put a light film of icing sugar out of the oven through a sieve.

The icing sugar will melt… and when the mirabelle plum is less ripe, it adds a little sweetness to the fruit.

And that's not bad, it removes a bit of acidity… But when the fruit is very ripe, there's no need.

It's puff pastry, a little bit of breadcrumbs in the fire to absorb the juice of the mirabelle plums, the good mirabelle plum from Lorraine, you put in the oven… and I guarantee you that you will perfume your whole house.

It's going to be just exceptional, it's just a marvel!”  

You can taste this pie in all Feuillette bakeries this summer.

A network of around fifty bakeries throughout France.

A great classic, with lots of fruit, for many delicacies.

It is even better warm. 

https://www.feuillette.fr/

Do you have a second address? 

This time, direction Lorraine.

I'm taking you to Metz, to the restaurant La Réserve, to the hotel La Citadelle.

Pastry chef Quentin Nollez makes a mirabelle plum panacotta.

Served on a plate, it is an extremely gourmet dessert: the panacotta is served with pan-fried mirabelle plums with vanilla and citrus fruits, brioche croutons and a mirabelle plum sorbet for freshness. 

https://www.lareserve-metz.com/

RECEIPTS 

Cocotte of mirabelle plums, peaches, apricots and figs

• 400g mirabelle plums

• 6 apricots 

• 4 figs

• 4 peaches

• 200g brown sugar 

• 50 cl of Alsace wine

• 1 lemon 

• 2 vanilla pods

• 4 cardamom seeds

Start by making a sugar syrup, bringing the wine to a boil, with the vanilla, cardamom, lemon zest and sugar. 

Meanwhile, cut the fruit: the peaches in four, the apricots, figs and Mirabelle plums in half. 

Put all the fruit in the casserole, stir and simmer covered for at least 20 minutes.

Your fruit should still hold together, but start to stew. 

Serve warm.

Mirabelle plum tart from Jean-François Feuillette

https://www.feuillette.fr/

for six people

• 600g Mirabelle plums from Lorraine

• 1 puff pastry

• Breadcrumbs or ground almonds

• Icing sugar

Unroll a puff pastry and place it in the bottom of a pie pan.

Cover the dough with breadcrumbs or ground almonds to absorb the juice from the mirabelle plums.

Pit the Mirabelle plums from Lorraine and cut them into

2. Arrange them upright, next to each other and tightly packed.

Bake for 45 to 50 minutes at 170 degrees.

Add a thin layer of icing sugar when it comes out of the oven.

Enjoy the slightly warm tartlets.