A native from south-western France, chef Serge Gouloumès began his career locally before travelling abroad.
After a brief stay in Belgium and Luxembourg, he left Europe for the Caribbean islands, where he was head chef in Saint Martin.
Four years later, he decided to leave for the United States, where he expanded his knowledge working for Patrick Terrail at the Ma Maison in Beverly Hills.
In 1991 he returned to France where he spent two years at the 4*de luxe Aspen Park in Meribel. Following this, he then became executive chef in charge of the kitchens of the Royal Plaza hotel, (5*), Montreux, Switzerland.
Serge then decided to head for the Cote d’Azur, spending six years as Head Chef of the “Star of the Seas” at the Miramar Beach hotel in Theole. In 2001, the opening of the five star Le Mas Candille gave Serge the opportunity to demonstrate his knowledge of gastronomy, where he became Head Chef of the restaurant Candille.
Today, Le Mas Candille still holds its Michelin star which it was awarded in 2005.
As well as being head chef at Michelin starred Le Candille chef Gouloumès also teaches in culinary schools across the world including Japan, Barbados and Australia.
500g cod fillet
For the ratatouille
1 small blue aubergine (peeled)
1 green courgette (use only the green part)
1 red pepper (peeled)
1/2 white onion (peeled and chopped)
2 garlic cloves (peeled and chopped)
2 small sprigs of fresh thyme
For the sauce
Cooking juices from the cod or chicken stock
baby basil leaves
fresh chive fronds
Shiso and rocket leaves
Prepare the fish by covering in dry salt for 6 minutes (this procedure firms up the cod flesh) then the fish is rinsed thoroughly with fresh water.
The salted cod fillet can also be sliced very thinly (similarly to sliced smoked salmon).
Place the prepared fillets on lightly oiled plates and set aside.
For the ratatouille
Finely dice all the vegetables. Reserve a small amount to add some crunch to your ratatouille. Gently fry the rest in a very hot non-stick pan with a little olive oil: start with the onion, the garlic and thyme, then add the aubergine, cooking it gently, then the pepper and finally the courgette. Remove from heat, season with salt and pepper and set aside.
Cook the potato gnocchi in salted boiling water. As soon as they float up to the surface, scoop them out with a slotted spoon and refresh with cold water. Set aside.
Clean the shellfish thoroughly with salted water to remove any sand and debris. They cook very quickly and as soon as the shells open, sprinkle with chopped fresh chives, Espelette chilli pepper and a splash of lemon oil.
Steam the prepared cod fillets directly on the plates for 1 minute in a steamer.
Meanwhile, reheat the ratatouille (add the reserved uncooked diced vegetables) and the gnocchi, and cook the shellfish so that the shells open (reserve any juices which can be added to the cod juices for serving).
Prepare and decorate the plates according to the accompanying photograph.
With a small spoon, form little mounds of ratatouille on the plates next to the fish. Add the gnocchi around the cod fillets, then the shellfish, the herbs, a few decorative drops of the cooking juices and lemon oil, fleur de sel [/salt] and Espelette chilli pepper.