Every Mediterranean country has its own anise based alcoholic beverage. In Greece it’s Uzo, in France it’s Ricard. We call this type of drink “anisette”… It is very popular everywhere in France, but it is an absolute star in Provence! It is also perfect to “flamber” seafood. You can find it almost anywhere in the world.
Now Bordeaux isn’t exactly a mediterranean city (far from it actually), but it is located quite close to the Atlantic coast and the variety and quality of the seafood we find here is incredible. My favorite summer escape is a small town on the ocean called Cap Ferret. Truly special! If you come visit me one day, I will take you there and we’ll have fresh oysters and wine at my favorite shack overlooking the ocean.
Here is my recipe for Prawns “flambées” with Ricard. You can also use Jack Daniels, which is one of my favorites when it comes to “flamber” seafood…
- Marinate prawns in olive oil, garlic, fresh ginger, salt, pepper (and Espelette pepper if you can find some) for at least 24 hours.
- Grill on a cast iron plate, pan or plancha (2 to 3 minutes on each side).
- Flambé with Ricard and serve with the left over marinade on the side. You can spread it on toast or put it in your rice or pasta…
MY FRENCH HEAVEN 
Looks great! With prawns I always hesitate whether I should peel them before or after cooking, as the shell gives off flavor but the marinade and flambée will affect mostly the shell (which you don’t eat).
You’d never take the shell off when using the plancha. Grilling is different + all the good taste is in the head 😉
What a fabulous meal and to have it on the beach. Well that is just perfection.
I thought the French drank Pernod? I’ll have to look into this Ricard. I LOVE the photo of the mussell shell on the beach. Hell, I love all of your photos!!!
Pernod is now the same company “Pernod Ricard”. I think they still produce both as the recipe is different, but Ricard is by far the most popular 😉
ah, a use for the bottle of ouzo we have other than just taking shots and grimacing. cooking with anise/licorice does completely change the flavor. My grandmother used to love the candies. I did my best to see what she saw in them and never could enjoy them.
Glad I could help 😉
Love the look and feel of the new website Stephane.. And as always your recipe makes me want to hop on to the next flight to Paris… I promise i will see you soon
I sure hope so Elson! Yes, I’m really happy with this new look. I think it’s here to stay 😉 have a lovely day!
Personally I have never heard of this drink. I find it quite interesting that it takes on such a different profile as a flambé. It looks like you had a lovely day at Cap Ferret! 🙂
I always do☺️ So I guess that’s another recipe we need to remember for when you come visit 😉
You know it’s on my bucket list! France, along with New Zealand. 🙂
Often marinate prawns before grilling in same such way but have also avoided anise liquors like many before me. But this I have to try for change so shall see whether the Ricard bottles come in more than the big size 🙂 !!
Use Jack Daniels if you can’t find small Ricard bottles. They come in all sizes here but I don’t know if they do in every country…
Well, not on the same trip, of course. My sister is leaving to live in Melbourne for 6 months at the end of the month, I do believe that will be my first bucket-list trip as I can go both places, so that will free up one to visit you in the future! 🙂
Looks divine!. I am coming to France next April – to see my daughter sing in the Anzac Day commemorations at Villers-Bretoneaux, to drink in Paris for 10 days and then to spend 10 days in a friend’s cottage at Verteuil-sur-Charente. Is that anywhere near you? I have loved your blog for so long and would love to visit your part of France, and possibly meet you. margaret, from Australia.
Oh what a lovely vacation it will be! Verteuil is about two hours north of where I live.
My husband and I are going to in the area in the beginning of October.
I’m quite sure you’ll love it! 😊
I love Cap Ferret, mostly in Setpember when everything is still open but nowhere is quite as busy as it is now. We always try to go for a weekend. Now prawns on the Plancha have been something of a favourite this summer, the children love to stand and cook them , the Plancha makes everything so easy for kids, our 9 year old is a pro! Have never cooked with Ricard, like Nadia, I am not a fan, but my husband loves it!
I can’t stand Ricard either, but once flambé, it has a completely different taste
Lovely my friend. Just lovely.
Love this post; a tempting recipe 😋
I love your Photogrpahs!! And the recipe is so simple and easy to make! Thanks a lot for beaming me straight into your journey 🙂 Best wishes, Michael
Thanks Michael! You are welcome any time ☺️
I find Ricard a rather vile tasting drink actually but when it comes to flambéeing with it, then it is a whole different matter and is quite delicious!
I should have mentionned that in the post! You could not pay me enough to drink Ricard (or any anise tasting anything), but I love it when flambé and caramel like… Thanks Nadia. Have a lovely evening!
Gorgeous, Stephane. I’d definitely like to eat oysters in the shack at Cap Ferret 🙂 When my kids were small, for a few years we holidayed at Arcachon. I remember a trip to Cap Ferret but don’t think we ate oysters there and I do love oysters.
Arcachon is lovely as well! I’m sure you walked up the dune when you were there. You need you come again 😉☺️
We did! We rented in a house right on the beach. Was wonderful! Would love to return to that area some time 🙂