By Langon editorial staff
Published on 15 Jan 21 at 12:26
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Like all restaurants in France et en Gironde, The traveler, at Cadillac, remains hopelessly empty because of the health crisis. His boss, Didier Navarri, however, maintains a small activity to face the covid.
In his room, once buzzing with guests, Didier Navarri notes: “The days are long”. His 10-room hotel is almost at a standstill.
“I sometimes rent two nights a week”
“I sometimes rent two nights a week”, which causes technical unemployment of its employees. But he kept his cook, Eric Morandier (who has been practicing his profession for 28 years). Precisely, the latter is active in the stove, in a fragrant kitchen that whets the appetite. On this day, he makes grilled ham and salsify or fries. Because the activity, if it notes a real slowdown, continues with take-out meals, which offer two daily specials (for 10 €), a whole range of burgers, “fish and chips”, salads.
A quick link to keep an activity
A customer, waiting for his order, affirms his satisfaction: “I am traveling in the neighborhood and, thanks to this formula, I can have a hot meal, instead of eating sandwiches, which is pleasant”. Didier Navarri appreciates this quick link with customers who just pass by. “On average, I served 70 covers at noon, now I provide 20 meals…”
Calf’s head with gribiche sauce, Didier Navarri’s specialty
It’s the calf’s head with gribiche sauce! Ingredients: a calf’s head weighing 500 g; 1 carrot; 1 onion ; 5 or 6 cloves; 2 eggs ; 30 cl of oil, vinegar, 1 tablespoon of mustard, thyme, bay leaf, salt, pepper.
Cook the calf’s head in a broth with the onion, carrot and cloves (it must be completely immersed in the broth). Add the thyme, bay leaf, salt and pepper. Let cook for 2 hours, 2 and a half hours. Prepare the gribiche sauce: harden the eggs (cooking: 10 minutes), cool them, peel them, separate the whites from the yolks. Crush the egg yolks, mix them with mustard and vinegar, gradually adding the oil to make a mayonnaise sauce (you can add pickles or capers).
Take the calf’s head out of its broth, drain it and cut it into large slices. Cover it generously with the sauce. Add a turn of the pepper mill and grains of fleur de sel. Serve this dish with cooked potatoes (preferably of the Amandine variety which always has a good resistance to cooking) and a green salad.
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” The days are long “
Nevertheless, it is with great kindness that he accepts to entrust one of his recipes to the readers of the Republican, not without admitting “that he is longing to make the soup again, served all year round, noon and evening”.
Le Voyageur, hotel restaurant in Cadillac, 22 avenue du Pont, 33410. 05 56 62 65 38.
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