Destination of Focus: Saint-Tropez
Capturing the essence of Saint-Tropez at home can be daunting. Not everyone can pull a cobalt-blue ocean, luxury yachts and a bevy of celebrities out of thin air.
The cuisine of Saint-Tropez is you’d expect – lavish crudités, healthy salads and large platters of sparkling seafood. Once a humble fishing village, Saint-Tropez has become a tourist hot spot and now caters to an elite crowd. While the atmosphere has certainly changed over time, the ocean still provides a beautiful bounty, satisfying the discerning palates of vacationers.
Most would agree that the ultimate Saint-Tropez experience lies amidst the white canopies and dense trees of Club 55. The club has been around for more than fifty years and celebrates all the region has to offer – extravagance, impeccable service and, for our purposes, delicious food. This issue of Galavante features a menu inspired by the very one served at the illustrious beach club.
So, take a trip with us to one of the French Riviera’s most admired establishments. The best part? You don’t need a reservation.
Here is how to make pot au chocolat at home.
Introducing your kids to Saint-Tropez: Pot au chocolat
Even kids need a little indulgence… and a little chocolate. Try this souped-up version of chocolate pudding and your kids may just add ooh la la to their vocabulary.
Serves 6
Prep time: 10 minutes
Cook time: 35 minutes (plus 3 1/2 hours for chilling)
Ingredients:
1 1/2 cups whipping cream
1/2 cup whole milk
4 ounces bittersweet dark chocolate shavings
6 egg yolks
3 tablespoons brown sugar
Procedure:
Preheat the oven to 300 degrees.
Add the whipping cream and milk to a saucepan over low heat. Bring to the boil and remove from heat immediately. Add the chocolate shavings and whisk continuously until chocolate is melted.
In a separate bowl, mix the egg yolks and brown sugar. Slowly add the chocolate mixture into the eggs. Be sure not to pour the chocolate too quickly as it is hot and will result in chocolate scrambled eggs.
Pour the mixture into ramekins and cover with foil. Poke holes in the top so the steam can escape. Place the ramekins inside a deep baking dish or roasting pan. Fill the roasting pan with warm water halfway up the sides of the ramekins. Bake for 35 minutes. Cool on the counter for 30 minutes and chill in the refrigerator for 3 hours.
