Bistronomic sprinkled with Asian notes at Mr & Mrs M in Pau

Restful setting

It was in Shanghai that the couple met before traveling a lot. Originally from Vendée, Cyrille Mollé passed through Switzerland, before climbing the ladder little by little within the prestigious Eden Rock in Saint-Barthélemy, to then participate in several restaurant openings in Shanghai. He remained there as chef for 12 years, before taking charge of the Mosaic table in Bali. Then headed to Beijing for 4 years for large hotel groups.

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Upon his return to France in 2016, he became executive chef at Partouche, then at Lavorel in Lyon. Accustomed to brigades of 40 to 50 cooks, his appetite then opened up to more intimate establishments. He finds his happiness in the relaxing setting of the former restaurant “Marc Destrade” rue Pasteur in Pau.

Freshness and lightness

It is there that he concocts an elegant cuisine, combining the basics of the bistro worked in a gastronomic way with freshness and lightness. “I’m looking for refined cuisine, in keeping with the times, sometimes with a few Asian touches. “All accompanied by organic wines, such as a Jurançon Laplume, a Beaujolais Morgon or a Sancerre cuvée Chavignol from the Delaporte estate “as well as an accompaniment to fish and meat”, savors the chef.

Among his signature dishes: the perfect egg… at 65°C with a foam of chorizo, artichoke, mashed potatoes, tail of prawns. On the dessert side, he relies on natural sweets such as this verrine of praline pear with mascarpone mousse and this rice pudding with matcha tea or rum baba revisited with lemon verbena, coconut and passion fruit flavors.

Better to book at M & Mrs M, open every day except Sunday evening, Monday and Tuesday noon. Starter from €12, main course from €20, dessert from €8. A lounge is reserved for groups.

Red cabbage/apple/avocado/mango salmon gravlax

Ingredients 1. Salmon gravlax: 600g salmon fillet (skinless, boneless). 250 gr fine salt + 250 gr powdered sugar. PM (anise powder, coriander, cinnamon)
2. Red cabbage salad: 1 red cabbage (about 400 g), 1 spoon of mustard (Dijon and old), 10 cl (orange juice + white balsamic vinegar, 4 tablespoons of walnut oil, Fine salt and ground black pepper, fresh coriander
3. Granny smith apple gel: 4 green apples (the equivalent of 20 cl), 1 teaspoon of agar agar + 1 sheet of gelatin
4. The creamy avocado: 250 g of avocado pulp + 1 lime juice, 1 level tablespoon of guacamole spices, 5 cl of light liquid cream + 1 lime juice, fine salt and pepper ground white
5. The emulsified mango vinaigrette: 1 level tablespoon of Dijon mustard, 100 g of mango purée, 1 egg yolk + 10 cl of 3 citrus juices, 2 cl of oil (olive & amp; seed grapes), fine salt, ground white pepper, cayenne pepper
1. Salmon gravlax: Prepare the salt, sugar and spice mixture. Place the salmon between 2 layers (salt/sugar mixture). Reserve for 15 hours in the refrigerator. Remove the salmon from the salt/sugar mixture and rinse with clear water. Pat the salmon dry, it is ready to be sliced.
2. Red cabbage salad: Finely chop the red cabbage and mix it with the vinaigrette. Add chopped fresh cilantro just before serving.
3. The apple gel: Juice the apples. Bring the juice to the boil, adding the agar agar. Remove the pan from the heat, add the gelatin. Pour the liquid jelly into a plate, to obtain a thickness of 2 mm.
4. The creamy avocado: Place all the ingredients in the blender and blend.
5. For the mango vinaigrette: In a blender, mix the egg, the mustard, the mango purée and the juices; incorporate the 2 oils.

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