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Garnish with wasabi mayonnaise, black radish, cilantro cress, and, if desired, edible flowers and exotic fruit puree.","page-content",[],"recipe, main course, salmon tartare, salmon, fine dining, dishes","Chef Geoff Roy Aricat (‘Djo’) feels completely at home in the kitchen of La Plagette, the new beach club of Van der Valk Hotel Saint-Aygulf. ‘My mother is also a chef, and my father loved to cook, so I was always spoiled with delicious food. And that's what I enjoy most: preparing dishes that excite the taste buds.’",{"id":304,"alt":19,"name":19,"focus":19,"title":19,"source":19,"filename":305,"copyright":19,"fieldtype":306,"meta_data":639,"is_external_url":178},{"size":308},"zalm-tartaar","en/food/recepten/zalm-tartaar",-10,[],86191431379104,"5696509d-5397-4f69-8156-b2aede20456b",[],"food/recepten/zalm-tartaar",[649,650,651],{"path":647,"name":125,"lang":182,"published":125},{"path":647,"name":125,"lang":187,"published":125},{"path":647,"name":125,"lang":189,"published":125},[],1786975487920]