Fresh Goat Cheese: A Breath of Fresh Air
You’ll enjoy it on toast, with chives, pepper or a drizzle of olive oil. It’s delicious crumbled in summer salads or incorporated into hot dishes.
Komptoir K’ by Kaempff-Kohler: Ceviche, a true summer dish
Komptoir K’ by Kaempff-Kohler
Ceviche, a true summer dish
This sea bream ceviche, a great classic of South American cuisine, is revisited here with the finesse of a Mediterranean fish.
Prepared raw, it is delicately “cooked” by the acidity of a citrus marinade — the famous leche de tigre — made in particular with lime, red onion, coriander and chilli. A subtle balance of sea freshness, zing and crunch.
Chef Christophe Charbernaud pairs this fish with pomegranate, avocado, roasted corn and sweet potato fries, for a plate that is both colourful and indulgent.
The whole appeal of this summery dish lies in its bold first impression on the palate, dominated by the zing of lime that “cooks” the raw fish. Coriander adds a very fresh herbal note, while red onion and ginger bring a lovely aromatic depth. The sweetness of the sweet potato completes the balance.
Sea bream ceviche thus offers a light, vibrant and refreshing sensory experience — ideal as a starter or for a meal that’s all about lightness.
Discover it now at Komptoir K’ — on the terrace if the weather allows.
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