Four recipes to brighten up the season and the melon

Matthias Marc’s green melon with cockles and iodized yogurt

At only 25 years old, the chef at the helm of Substance, in the 16e arrondissement of Paris, offers a cuisine full of daring. Evidenced by this melon which spawns with seafood.

For 4 people

Preparation: 30 minutes


  • 1 kg of Greek yogurt
  • 1 kg of cockles
  • 1 green melon
  • 2 cucumbers
  • 1 lemon
  • 100 ml of white vinegar
  • 50 g sugar
  • 200 ml of water
  • 1 punnet of borage flowers
  • salt pepper
  • olive oil, sherry vinegar

Soak the cockles under running water for 30 minutes to remove the sand. Then, in a saucepan, heat a little hot olive oil and add the cockles. Put a lid on and cook for 2 minutes. Once the cockles have opened, separate them from the shells and keep the juice in the fridge.

Relax the Greek yogurt with the cockle juice, season with a little lemon juice, pepper and a dash of sherry vinegar. Reserve in the fridge

Using a Parisian apple spoon, remove green melon and cucumber balls.

Boil the water, white vinegar and sugar, add the cucumber balls and marinate for 10 minutes. Reserve in the fridge.


At the bottom of the plate, make a nice circle with the iodized cream, harmoniously arrange the cucumber and green melon balls. On top, gently put the shells and finish with the borage flowers.

Melon with ginger, sardines and scallions by David Bizet

The new executive chef of the Peninsula Paris sublimates rare or unique products, here a sucrin from Tours, a cousin variety of Charentais melon, whose scent is less sweet, more vegetal. He offers it on the menu of L’oiseau blanc (1 Michelin star), in a ginger marinade, with scallions cooked in a flame and sardines. Surprising and delicious.

For 4 people

Preparation: 50 minutes


  • 600 g whole fresh sardines
  • 1 melon
  • 1 bunch of scallions
  • 3 very thin slices of cuttlefish ink sandwich bread
  • 1 punnet of mini red shiso
  • Marinade :
  • 40 g very fine grated fresh ginger
  • 1 lime
  • 40g superior soy sauce
  • 70 ml of smoked neutral oil (sunflower or grape seed)
  • Sardinade:
  • 200 g whole fresh sardines
  • 50 g minced shallots
  • 2 garlic cloves, minced
  • 50 g of liquid cream
  • 1 lemon juice
  • 20 ml olive oil
  • 10 cl of white wine
  • salt, white pepper


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