SPIRIT OF ST. TROPEZ

How to Create the Most Vibrant Table Setting.

If you’ve been working hard and a holiday feels out of reach, don’t worry! We’ve created a lovely table-setting blog to help you bring that delightful summer St. Tropez vibe right to your home.

St. Tropez, in the South of France, is a dreamy destination with glistening beaches and beautiful blue sky, renowned for its exquisite Mediterranean cuisine. The garden table setting tips from Saint & Noire will help you get ready for your staycation, inspired by the magical Riviera seaside in bright colours of azure and peridot.

No.1 The French Pottery

In 1947, Christian Dior opened a boutique dedicated to the art of gifting, from mirrors and letter holders to candles and incense. The designer sought to provide all the pieces for a luxurious home, as he believed “living in a house which doesn’t reflect who you are is a bit like wearing someone else’s clothes.” Now, fueled by his words, the fashion house has hearkened back to its founder’s love for elegant entertaining with the new Dior Maison homeware line, which reimagines the home accessories of the storied brand’s couturier. As many are spending more time at home than ever before, the Maison presents the perfect opportunity to enhance one’s surroundings. Latest from Dior collection of plates with delicate patterns and prints.

No.2 Variety of Motifs and Colours

The collection of goods looks to Dior‘s archives, recreating tableware sets and incorporating iconic brand motifs of blue prints, flowers and patterns.

No.3 The Perfect Accessory - The Lunch, Sea Bass Parcels

Your summer table setting needs another accessory…a delicious lunch. Our lovely recipe was created by famous Chef, Nina Parker.

We highly recommend her wonderful cookbook, “Nina St Tropez: Recipes from the South of France” for a collection of recipes to evoke the taste buds, “with over 100 delicious recipes inspired by the old-world glamour and elegance of St.Tropez”, our personal favourite, the ‘ Sea Bass Parcels’.

INGREDIENTS

2 tbsp olive oil

1 tsp unsalted butter

1 large fennel bulb, thinly sliced

2 banana shallots, thinly sliced

3 cloves garlic, diced

2 whole sea bass, cleaned and gutted

2 tsp honey

2 tbsp white wine

1 lemon, sliced

small bunch flat-leaf parsley

sea salt and black pepper

METHOD

Preheat the oven to 200°C/400°F/Gas mark 6 or light the barbecue. Cut two sheets of non-stick baking paper and two sheets of kitchen foil large enough to cover the fish.

 Heat the olive oil and butter in a large frying pan until hot. Add the fennel and shallots and cook for a few minutes, until softened. When they begin to brown, add the garlic and stir together for a moment, then remove from the heat. 

Lay out the sheets of foil with the baking paper on top (this prevents the fish from piercing the parcel). Divide the onion and fennel mixture between the two pieces of paper and place a sea bass on top of each. Season with salt and pepper. 

Fold in the ends of each parcel on either side of the fish’s head and tail and gradually begin to tightly twist it into a sealed package, leaving a 10cm (4in) hole open at the top. Distribute the honey, white wine, lemon slices and parsley equally between each parcel before sealing the tops. 

Tightly fold the foil under the fish to make a tight and compact parcel. Place the foil packages on a baking tray and bake for about 45 minutes, or grill on a preheated barbecue, covered, for 30 minutes. 

The fish should be perfectly cooked and tender. Serve in the foil packages for guests to open at the table.

Enjoy ! XX