A truly royal pan bagnat!

Pans Bagnat

The pan bagnat of Mougins is the Rolls Royce of southern street food. Go for it!

Between Cannes and Saint Trop', a chic paradise called Mougins. Its high added value? Savor the local delight know as a pan bagnat revisited French Riviera style: with lobster. A pure delight.

Step 1 :

Peel and cut the pepper + tomatoes in round shapes.

Peel the cucumber and create nice thin shavings.

Cook the eggs then cut in half.

Step 2 :

Put together a little combo of pressed garlic, olive oil with 5 leaves of chiseled basil, that we set aside to season the bread.

Cook the blue lobster in a pan with olive oil during 3minutes, then cut in half lengthwise.

Cut the breads in half and season the inside with our mix garlic/oil/basil

Step 3 :

Inside the bread, place the tomatoes, peppers, cucumber, olive, salad, basil, salt, pepper and finish with the half lobster along with the quail eggs.

Step 4 :

enjoy !

Ingredients for two pans bagnats

2 round breads

2 « steak tomatoes»: one red, one yellow

1 small pepper

1 small cucumber

10 pitted olives

4 quail eggs (or a chicken egg)

10 basil leaves

1 garlic clove

One blue lobster

One salad

Salt, pepper, vinegar, olive oil

 

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