Eye Candy: Monkfish Bouillabaisse with Caviar and ClamsHilary Deutsch
December 07, 2015
A shining gem in multiple JBF Award winner Barbara Lynch’s empire of exceptional restaurants, Menton has been steadily garnering accolades since it opened in 2010. Recently, chef Scott Jones and JBF Award–winning wine director Cat Silirie joined us at the Beard House for a tantalizing menu inspired by the restaurant’s namesake town on the French-Italian border. Guests were dazzled by Jones’s array of luxurious dishes throughout the evening, including showstoppers like seeded foie gras lollipops and tuna tartare with truffles and white soy. Each dish reminded us why Menton has continued to remain an industry darling, but perhaps our favorite was the chef's creative take on bouillabaisse, the traditional Provençal fish stew. What arrived on guests’ tables was an artfully composed plate of creamy, orange-hued purée with tender clams and monkfish. A crispy Parmesan wafer topped with briny caviar and pickled vegetables rested atop the monkfish, balancing out the dish with texture, flavor, and bravado. With the finesse of a culinary maven and the flavors of age-old traditions, this dish fully embodied the glamour and elegance the French Riviera is known for.
Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram.