Vivien Rouleaud shares his recipe for a simple land and river dish championing ultra-local ingredients, which he discovered shortly after his recent move to Vaucluse in the Provence-Alpes-Côte d'Azur region, in southeast France.
The dish unites fresh trout from the Sorgue river - which flows past Rouleaud's restaurant in the picturesque waterside town of L'Isle-Sur-la-Sorgue - with local carrots, grown less than 30km away.
“It was while going fishing on the banks of the Sorgue that I realised that wild carrots were omnipresent on the rivers, it then seemed logical to me to bring them together in this recipe,” the young French chef explains.
Rouleaud encourages home cooks to try his creation at home as it’s easy to make, inexpensive, full of flavour, visually interesting, and allows the ingredients, which can be adapted to products found local to wherever you are, to shine.
Discover how to make Rouleaud's recipe in the step-by-step guide below.