Pexies: A Sprinkle of Magic on Seafood

Pexies, with its enchanting name, was a culinary gem we discovered in Nice. The restaurant masterfully merged South American and Mediterranean flavours, infusing dishes with the vibrant freshness of Mediterranean fruits and herbs, akin to sprinkling fairy dust on seafood.

Hailing from Taiwan, an island surrounded by water, my palate was accustomed to the clean flavours of simply prepared seafood. Discovering ceviche in Europe was a revelation. The bold combination of fresh fish, citrus, and aromatic herbs created a taste sensation unlike anything I'd experienced. While I appreciate the purity of Asian seafood, ceviche offered a thrilling contrast of flavours.

Despite being thousands of miles from home in the bustling French Riviera, Pexies' fusion cuisine transported me back to Asia with unexpected flavour combinations. The juxtaposition of seafood, wasabi, tom yum, and coconut was both daring and delicious. While Asian cuisine often emphasises distinct flavours, French gastronomy celebrates the harmonious blending of ingredients.

The main course, a dramatic presentation of "Stewed Smoked Pulp, Fresh Gnocchi, and Asparagus," was a culinary spectacle. The dish arrived cloaked in smoke, adding an element of theatre to the dining experience.

The financier was transformed into a Mediterranean dream with the addition of Greek yogurt, honey, and edible lavender. The dessert evoked the image of a sun-drenched lavender field, with its delicate sweetness and floral notes.

My beloved brownie was reinvented as a playful, unexpected dessert. Topped with a generous dollop of unexpected wasabi ice cream, crunchy pistachios, and a rich pool of confiture de lait, it was a symphony of contrasting flavors and textures. The initial bite was a delightful shock as the cooling, spicy ice cream unfolded, as we thought it would be pistachio ice cream instead of wasabi flavour, surprising our taste buds. 

As the Southern French evening enveloped me in its warmth, I couldn't help but feel a sense of wonder at how food could evoke such strong emotions, blending nostalgia with innovative flavours.

Appetiser

Ceviche du jour, fraise, puree petits pois, chips de panisse/ Ceviche fish of the day with strawberry, puree pease(+ mint, a taste like chickpea), and panisee chips

Main

Mijote de Pulpe Fume, Gnocchi Frais, Asperges/ Stewed Smoked Pulp, Fresh Gnocchi, Asparagus

Poisson du jour, Sauce Tom Yum, Espuma Coco, Spaghetti de Legumes/ Fish of the day, Tom Yum Sauce, Coconut Espuma, Vegetable Spaghetti

Dessert

Financier, yaourt à la grecque, miel croquant/ Financier, Greek yogurt, crunchy honey  

Brownie chocolat, crumble wasabi, confiture de lait/ Chocolate brownie, wasabi crumble, milk jam 

Peixes

4 Rue Jacques Médecin, 06300 Nice, France

Dine date: 2020 July

*I like to take dissect picture of the food I ate. It reminds me of the ingredients inside the food, the creativity the chef put in, and how ingredients are being assemble.

*The price of the meal is priced in 2020, please note it would change accordingly.