We have been testing recipes for the holidays and winter edition of Riviera Kitchen, and are getting ready to publish them over the next weeks. We thought it would make sense to kick things off with some appetizers, then follow later in the week with a first Holiday menu.
We wanted to serve deviled eggs, or as the French call them “oeufs mimosa”. We added a tiny bit of caviar on the top, yes we are in Monaco after all, which gave a special saltiness and flavor. The most important thing was to buy farm fresh eggs. At the market in Cagnes-sur-mer, we bought fresh eggs from a vendor, and the color in our deviled eggs was much darker as a result.
While we did not want to splurge on Beluga or Russian varieties, we didn’t want to have plain old roe either. In the end we got some reasonably priced French caviar from Aquitaine.
Full recipe for Caviar Deviled Eggs
Our other recipe suggestion is for Fennel stuffed “Champignon de Paris” mushrooms.
We wanted to find a winter twist on last summer’s herb eggplant stuffed tomatoes. Joshua twisted up a recipe for stuffed mushrooms to use fennel and rosemary, simple and delicious.