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Ludovic Ciais from Terrasses d’Eze****

Ludovic Ciais from Terrasses d’Eze****

This chef from Nice has a great track record under the Côte d’Azur horizon. From the very beginning, his passage at the Grand Hôtel Cap-Ferrat trained Ludovic Ciais in the profession. And it is only in starred establishments that he has made his mark. Chef de partie at the Château de Divonne (1* Michelin), then chef de partie at the Grand Hôtel du Cap Ferrat and second chef at the Restaurant L’âne Rouge (1* Michelin), Chef Ciais continues to enjoy the Nice hinterland, which he also brings to his kitchen.

On the deck of the ship

Between Nice and Monaco, Ludovic Ciais plays with the menu of the Hotel Les Terrasses d’Eze****.

On the heights of the Côte d’Azur, the chef’s flavours blend elegantly with the plates of the bistronomic restaurant: the Tillac. This name comes from the old French and refers to the upper deck of a ship in which the chef proposes a Mediterranean bistronomic cuisine. Sailing through the beauty of the region, he brings together colours and flavours to create a culinary tableau worthy of the name! As for the products, he uses the wealth of regional products to serve a subtle, light and inventive cuisine.

Ludovic Ciais’ recipe

Which vegetable evoks mind sun, summer and the Mediterranean? The aubergine, of course! This season, it is the star of the stalls and of Less Saves The Planet. And yes, thanks to its texture and flavour, it is one of the vegetables that help us reduce our meat consumption. We remind you that to look after your health it is recommended to eat up to 130g of meat per day and per person. Aubergines are interesting because they are rich in fibre and antioxidants. This stimulates intestinal transit and helps to prevent certain diseases. 

For an anti-waste recipe and 100% aubergine, the chef Ludovic Ciais has imagined the Tutti-Bergine:


  • 1 American aubergine
  • 4g agar agar
  • 5g cumin
  • 20 cl of 35% cream
  • 20 cl whole milk
  • 1 Roman tomato
  • Coriander
  • Truffle oil

Before starting, peel the aubergine and keep the stalk and peelings.


Step 1 – Aubergine tartar

  1. Cut 1/3 of the aubergine into brunoise and salt to remove the water.
  2. Rinse and then mix in the tomato, which has been hulled and also diced.
  3. Chop the coriander and add it to the mixture.
  4. Season and set aside.


Step 2 – Aubergine cream

  1. Take the remaining aubergine and season with salt, cumin and olive oil.
  2. Wrap in aluminium foil and place in the oven at 160 degrees.
  3. Once cooked, divide the aubergine in two: one part for the caviar, the other for the cream.
  4. Heat a milk-cream mixture with half their quantities and then incorporate the aubergine pulp.
  5. Blend and adjust the seasoning.
  6. Strain through a fine sieve and set aside.


Step 3 – Iced sphere

  1. With the aubergine cream, make a caviar with a knife.
  2. Season and add 2g of agar agar.
  3. Make two half-spherical moulds and place in the freezer.
  4. Boil the remaining milk and cream with the truffle oil and add 2g of agar agar.
  5. Remove from the freezer and bring the half-spheres together to create a round sphere.
  6. Ice them in the fridge or better still in the freezer, with the cooled but still liquid cream to ice them well (return several times).


Step 3 – Presentation

  1. Fry the skin and stem in deep fryer oil at 160 degrees.
  2. Arrange all the elements in a deep dish.

Now you can tell your friends that you can cook like a chef!

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