Every Saturday and Sunday, Vanessa Zhâ and Marion Sauveur make us discover some nuggets of French heritage.

Today, head to Provence for a stroll along the Mediterranean, on the heights of Cassis.

On the program, relaxation in the creeks and tasting of red tuna. 

It's the return of the Sun, direction Provence!

This morning, you offer us a taste of vacation by landing in Cassis, Vanessa. 

Because Cassis, you can appreciate it before or after the summer wave! Already, just to be able to put your towel in one of its creeks without being side by side with our neighbor. And then, above all, to appropriate these creeks.

So, as you choose, either you discover them by the sea in a kayak, or via the hiking trails following the GR 98. You start with Port-Miou, of course, to arrive at the cove of Port Pin, then finally, to 'to that of En-vau (1h30 walk ... without the return).

On the other hand, one thing you should know about the latter, if you want to go down to the beach: there it is more sporty, we help each other a lot with his hands and buttocks.

But the result is worth the effort, because it is the most majestic.

And if you are a great sportsman at heart, and you don't have vertigo, do not hesitate to go climbing.

And if you are a fan of heights, on the other side of Cassis, there is the famous Cap Canaille.

Exactly!

Side heights, you are served: they are the highest sea cliffs in Europe, nearly 400m.

To enjoy the panorama, you must, of course, take the Route des Crêtes which takes you to La Ciotat, and ocher creeks this time.

Here too, there are marked hiking trails.

And when, in fact, there are not too many people at the moment, you may be lucky enough to see a Bonelli's eagle, a peregrine falcon, or even an eagle owl, flying above the strawberry trees and Aleppo pines.

And then, last thing: at the foot of the cape, you will see the vines of Cassis, famous for its white wine.

I advise you to go push the doors of Clos Sainte Magdeleine, for a tasting but also for its view. 

Is it a belvedere on the sea in the end Cassis?

Yes, everything is on the water, and everything revolves around the water! There is a cultural place that I would like you to discover, precisely on the water. The Camargo Foundation, which we owe to an American philanthropist, Jérôme Hill. It shelters a small treasure, nestled in the pines, which Muriel Rose makes us discover. "The Camargo amphitheater is a perfect replica of the theater of Delphi, Greece. It is a space that allowed Jérome Hill to launch the multidisciplinary festival (popular music, theater, experimental film ...) of the Nuits de Cassis in the 50s / 60s. Today, it is a space that allows residents of the Camargo Foundation to show their work. All year round, we host public performances, so that the foundation is visible to the greatest number."

So, do you have any addresses with a view?

The Mahogany Beach Hotel.

A boutique hotel overlooking the Bestouan beach, with a view of the turquoise water and Cap Canaille, either from the restaurant terrace or from the rooms (very bright, white, with natural materials). 

And then a second address: Les Roches Blanches.

An Art Deco nugget and a quite breathtaking site.

It is built on the rock, among the umbrella pines, and it cascades down to the sea. The magic thing is that when you are in the pool, you also feel like you are in the sea.

Marion Sauveur, what do you suggest we taste? 

A fish, an emblematic species of the Mediterranean which almost disappeared ten years ago because of overfishing: it is the bluefin tuna.

It was fished already 7,000 years ago.

The Greeks preserved its flesh in olive oil or brine, and they tasted it smoked.

The Romans ate it fresh.  

This bluefin tuna is a mastodon that can exceed three meters, reach over 600kg and swim at 90 km / h.

But we love it for its delicate flesh.

How do you choose bluefin tuna?

The answer with Jean-Francois Drimaracci, fishmonger in Cassis. 

“Everything is good in tuna, but specialists prefer the upper part or in the middle of the tuna, rather than the tail where there is a little sinew.

When you choose a whole tuna, you must ensure that it has a very lively eye, red gills and a firm, smooth and moist body.

When you buy a slice from the fishmonger, you see that it is very clear red, bloody.

It is necessary to avoid that the edge is dark black ”.  

And if the slices come off it means that the fish is degrading.

Better to avoid!

Above all, as soon as you buy it, cook it: it will not keep more than two days in the refrigerator, well packaged.  

How do you cook it, once you've chosen it? 

There are several ways to cook it: like a steak (on the barbecue for example) or fresh (as a tartare, it's a delight).

But I love him in tataki.

The idea is to marinate the fish, before quickly searing it.  

We therefore prepare a marinade with soy sauce, lemon juice and lemon zest.

It needs to soak in well before it is rolled in sesame seeds and quickly seared on either side.

30 seconds no more: the seeds will be roasted, the fish just cooked on the outside, with a nice red color of the flesh on the inside.

The marinade will give it a good little acidic taste.

The fish is eaten in thin slices.

A delight! 

Tuna tataki 

Ingredients:

  • 400g red tuna 

  • 20 g sesame seeds 

  • 20 cl of soy sauce 

  • 1 lime

  • 2 cl of olive oil 

Production :

1. Make a marinade by mixing the soy sauce, lemon juice and lemon zest.

Put the fish to marinate for one hour: turn it every ¼ hour on each side, so that it is well coated.

2. Drain the piece of tuna before rolling it in the sesame seeds.

3. Brown the tuna for 30 seconds, on each side, in a hot pan with a drizzle of olive oil.

And keep it cool to stop cooking.

Cut the tuna into thin slices, and serve with soy sauce (which can be garnished with sesame oil, ginger and wasabi). 

Where can you taste red tuna in Cassis? 

  • Goldfish 

-> The dish to discover: a tuna tartare with mango and rice. 

  • The Grand Large 

-> A beachside restaurant that offers sushi made from red tuna.

  • The Bestouan 

-> A restaurant on a pebble beach, almost on the waterfront, with a view of Cap Canaille.

He offers you a red tuna tartare with wakame seaweed. 

  • Finally, to buy your bluefin tuna in Cassis, go to the Chez Jeff fishmonger near the port.