NEWS

The festive season is a time for sharing, generosity and refined pleasures around the table.
At La Bastide de Saint-Tropez, gastronomy naturally belongs to these moments — where taste, seasonality and attention to detail come together.

For the end-of-year celebrations, Chef Luca Binaschi shares two signature recipes inspired by his Mediterranean roots and Italian influences. Elegant yet accessible, they are designed to elevate festive meals while remaining faithful to the spirit of La Bastide.

Foie Gras Marinated in Passito di Pantelleria & Gingerbread Focaccia

A timeless festive classic, foie gras is treated here with delicacy, marinated in Passito di Pantelleria, an iconic Italian dessert wine that brings roundness and aromatic depth. The gingerbread focaccia adds a subtle contrast, combining softness with warm, spiced notes.

Ingredients (serves 4)

Marinated foie gras

• 500 g raw duck foie gras, deveined
• 120 ml Passito di Pantelleria
• 4 g fine salt
• 2 g white pepper
• 1 g sugar
• A light pinch of cinnamon
• A hint of nutmeg
• Zest of one lemon
• 2–3 dried apricots, finely chopped (optional)

Gingerbread focaccia

• 400 g T55 flour
• 250 ml lukewarm water
• 8 g dry yeast
• 8 g salt
• 40 ml olive oil
• 1 tbsp honey
• 1 tbsp gingerbread spice mix

Preparation – Foie Gras

Mix the Passito, sugar, lemon zest, cinnamon, nutmeg and dried apricots.
Season the foie gras with salt and pepper, pour over the marinade, cover and leave to marinate for 10 to 12 hours, turning halfway through.

Drain the foie gras and pack it tightly into a terrine.
Cook in a bain-marie at 95°C (203°F) for 18–20 minutes (core temperature 52–55°C / 126–131°F).
Allow to cool, lightly press, and leave to mature for 24 to 48 hours in the refrigerator.

Preparation – Focaccia

Combine the lukewarm water, yeast and honey. Leave to rest for 10 minutes.
In a bowl, mix the flour, salt and spices. Add the yeast mixture and olive oil, then knead for about 8 minutes.

Leave the dough to rise for 1 hour 30 minutes. Spread it into an oiled baking dish, make indentations with your fingers and leave to rest for another 30 minutes.
Drizzle with olive oil, sprinkle with fleur de sel and bake for 20 minutes at 220°C (430°F).

Serve the foie gras sliced with a warm knife, alongside the focaccia.

Franciacorta Risotto, Roasted Langoustines & Baeri Caviar

This risotto embodies the spirit of celebration: precision, elegance and depth of flavour. Franciacorta, a refined Italian sparkling wine, brings freshness and finesse to the rice, while roasted langoustines and Baeri caviar complete this decidedly gastronomic dish.

Ingredients (serves 4)

Risotto

• 280 g Carnaroli or Vialone Nano rice
• 1 shallot, finely chopped
• 40 g butter
• 40 g grated Parmesan
• 150 ml Franciacorta
• 800 ml shellfish stock
• Olive oil
• Salt, white pepper

Langoustines

• 8 langoustines, shelled
• Olive oil
• Butter
• Fleur de sel

Finishing touches

• 30–40 g Baeri caviar
• Lemon zest
• Chervil or dill

Preparation

Sweat the shallot in olive oil. Add the rice and toast for 2 minutes until translucent.
Deglaze with Franciacorta and allow to reduce almost completely.

Gradually add the hot stock, stirring, and cook for 15 to 17 minutes.
Remove from the heat, add the butter and Parmesan, stir and let rest for one minute.

Season the langoustines and quickly sear them in foaming butter and olive oil, 30–40 seconds per side.

Plate the risotto on warm plates, add the roasted langoustines, Baeri caviar, lemon zest and fresh herbs.

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Photo credit: Sunny RAUX

Bastide de Saint-Tropez, a 5-star hotel in the heart of Saint-Tropez