Resort Recipe: Sea Bass With Ratatouille And Sauce Vierge From Origins Lodge In Costa Rica

Forbes Lifestyle Dining Resort Recipe: Sea Bass With Ratatouille And Sauce Vierge From Origins Lodge In Costa Rica Benjamin Liong Setiawan Contributor Opinions expressed by Forbes Contributors are their own. I cover style, travel, food, drink, and all of life’s indulgences. Following Aug 15, 2023, 05:39pm EDT | Press play to listen to this article! Got it! Share to Facebook Share to Twitter Share to Linkedin The gorgeous open-air dining at Origins Lodge.

Courtesy of Origins Lodge/AVABLU – Ryan Forbes When the temperature rises, I tend to avoid heavy dishes. The heat and humidity have me craving light and bright meals. Thankfully the culinary team at the luxury eco-lodge Origins , which is nestled in the northern rainforest of Costa Rica, shared with me their recipe for Sea Bass with Ratatouille and Sauce Vierge.

Sauce Vierge, also known as virgin sauce, is an easy French sauce that requires no cooking, but instead a simple tossing of ingredients in a bowl. The steamed sea bass and ratatouille makes for a nice warm weather entrée that checks all of the boxes. Since the recipe yields 5 portions, you can serve it at a dinner party or use it for meal planning throughout the week.

Sea Bass with Ratatouille and Sauce Vierge from Origins Lodge Courtesy of Origins Lodge Sea Bass with Ratatouille and Sauce Vierge (Serves 5 people) Ingredients: 5 fillets of Sea Bass, 150 grams each 600 grams of Ratatouille (ingredients and recipe below) 150 grams of Sauce Vierge aka Virgin Sauce (ingredients and recipe below) MORE FOR YOU Apple Leaks Detail All-New iPhone 15, iPhone 15 Pro Design Changes New Apple Leak Reveals iPhone 15 Release Surprise Forget The New MacBook Pro Apple Has Something Much Better Sea Bass Preparation: Obtain 5 fillets of fresh sea bass that are 150 grams each. Add salt and pepper to taste. Steam cook for 7 to 10 minutes.

A selection of the produce that is grown on the estate Courtesy of Origins Lodge/AVABLU – Ryan Forbes Ratatouille Ingredients: 1 medium Eggplant, dice into 1 cm cubes 1 large Tomato, dice into 1 cm cubes 1 medium Zucchini, dice into 1 cm cubes 1 Garlic clove, brunoise cut 1 small Onion, brunoise cut 5 ml Olive Oil 150 grams Sauce Vierge (ingredients and recipe below) 2 grams Basil, chiffonade Salt and Pepper to taste Ratatouille Preparation: Sauté the garlic and onion in olive oil on a low flame. Put in the eggplant together with the zucchini and cook for 3 minutes. Then add the tomato and cook for 10 minutes.

Finally add the Sauce Vierge and cook it for 3 more minutes. Salt and pepper to taste. Optional: Top with basil at the end of cooking.

Sauce Vierge Ingredients: 5 grams Lemon Zest 20 grams Dehydrated Tomato, julienned 30 grams Cherry Tomato, seedless and julienned 2 grams Capers, brunoise cut 100 ml Olive Oil 20 ml Balsamic Vinegar 5 grams Basil, julienned Salt and Pepper to taste Sauce Vierge Preparation: Place the cherry tomatoes, lemon zest, dehydrated tomato, and capers into a mixing bowl. Add olive oil and balsamic vinegar. Gently fold in the julienned basil.

Season with salt and pepper. Picking fresh ingredients from the 2 hectare organic garden at the resort. Courtesy of Origins Lodge/AVABLU – Ryan Forbes The culinary program at Origins Lodge takes guests on a French epicurean journey with a Latin flair using fresh local ingredients.

Much of the produce is sourced directly from their on-site organic garden and through local farmers. Origins Lodge owner Thierry Le Goascoz views his boutique rainforest retreat as “a new definition of luxury that will renew how one sees the world. ” Villa Vertigo at Origins Lodge which is nestled into the rainforest Courtesy of Origins Lodge/AVABLU – Ryan Forbes On the property of Origins Lodge over 150 species of indigenous plants and medicinal herbs grow unhindered.

Among the grounds you’ll find araza, a fruit which can be used in marmalades as well as juices, pineapple, and castana, a Costa Rican chestnut. The resort sits on 45 hectares and two hectares are reserved specifically for their organic garden. There are also 15 beehives on-site which produce Mélipona honey, which is the most premium honey in Costa Rica made from stingless bees and can cost upwards of $100 per kilogram.

While there are 10 lakes at Origins Lodge, some of which contain sardines, tilapia, and prehistoric fish (not for consumption), their culinary team also partners with fishermen along the Pacific coast just 150 kilometers from the lodge in the village of Puntarenas. The horse stable on the estate of Origins Lodge Courtesy of Origins Lodge/AVABLU – Ryan Forbes Last year Origins Lodge received two nominations and a win from the Prix Villegiature Awards . The categories they were nominated for are the prestigious “Grand Prix Best Resort in the World” and “Best Sustainability Policy for Hotels,” the latter of which they won.

In line with their commitment to sustainably, the majority of the hot dishes at their restaurant are cooked using a wood-burning stove instead of gas. The organic waste is also turned into compost and repurposed as fertilizer in their garden. The resort is plastic-free and even the organic bath amenities are crafted at the lodge with the Ylang-Ylang trees found on the estate.

The view from the restaurant at Origins Lodge Courtesy of Origins Lodge/AVABLU – Ryan Forbes The daily menu reflects what’s in season and the best of what they have growing in their organic garden. You’ll find favorites such as a crab salad with quinoa, mango, and avocado to grilled lobster with chimichurri sauce. The culinary team can also create customized dishes to accommodate vegetarian, vegan, and gluten-free diets.

Their fruit smoothies are also not to be missed. One of six luxury lodges, each with a private hot plunge pool on its terrace. Courtesy of Origins Lodge/AVABLU – Ryan Forbes Origins Lodge is a magical, environmentally-conscious oasis of luxury and wellness within the lush rainforest of high valley Costa Rica.

Dotted throughout the estate are six one-bedroom luxury lodges and one three-bedroom villa, each with their own terrace and fire-heated plunge pool. The Laka-Tii Spa is named from the dialect Maleku, indigenous tribes who lived in this area, which . .

. [+] Laka means water and Tii means earth. Courtesy of Origins Lodge/AVABLU – Ryan Forbes Private retreats at Origins Lodge are fully customizable and can be personally tailored to meet your exact needs.

On-site experiences can include everything from daily yoga sessions, sound healing therapies, and rejuvenating spa treatments to horseback riding, cooking classes, sustainability and farm tours, nocturnal tours, and if you’re lucky you might spot some sloths sleeping up in the trees on your hike to Oro Waterfall. Claudia Silva, General Manager and alumna of the Four Seasons as well as the Société des Bains de Mer in Monte Carlo, along with her team can design the perfect itinerary for your exclusive escap e into a luxurious world enveloped by nature. Horseback riding on the estate Courtesy of Origins Lodge/AVABLU – Ryan Forbes Find Benjamin Liong Setiawan on Instagram: @hungryeditor .

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