Maisons Pariente

The signature recipe of our Chef Adrien Brunet

Posted in Hotel

Melon de cavaillon au naturel, Beaume de Venise and Muscat grapes

4 people:

  • 2 ripe cavaillon melons
  • 300g of Beaume de Venise muscatel
  • ½ lemon juice
  • 5 sheets of gelatine
  • Fresh Muscat grapes
  • Dwarf basil
  • Fresh verbena 
  • Olive oil from Les Baux de Provence


  • Peel the melon and cut it in half horizontally. Remove the seeds gently. Cut thin slices across the width using a mandolin or a slicer. Set aside in a cool place.
  • Allow about fifteen slices per person, or half a melon.
  • Rehydrate the gelatine leaves in very cold water. Heat half the Muscatel wine in a saucepan to 50°C and add the gelatine leaves, well wrung out. Melt the gelatine, add the rest of the Muscatel wine and the 1/2 lemon juice. Place on a baking tray to a thickness of half a centimetre. Leave in the fridge for two hours.
  • Once set, cut into ½ centimetre cubes and set aside to serve.
  • Peel the raisins. Then with a paper clip remove the seeds without damaging the flesh. Drizzle with olive oil from Baux de Provence and set aside.


  • Fold the melon slices in half and place them on top of each other to form a circle. Arrange a dozen slices folded in half. Then fold the last slices in four and continue to arrange them, moving inwards until the flower is "closed".
  • Arrange the jelly cubes on the rosette, three halved and seeded grapes, the dwarf basil and verbena shoots. Glaze with a drizzle of olive oil.
  • Finally, serve chilled. 

Chef's tip:

Dip the grapes in hot oil for a few seconds to facilitate peeling.

For the seeds, there are seedless grapes!

Enjoy your meal! 


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