The British-Venezuelan writer, journalist and documentary-maker heads to Ibiza's little sister island out of season for empty beaches, sun-soaked plazas and kitschy festive delights.
Chef Rémi Henaux — at the helm of Odette L'Auberge Urbaine , restaurant at Maison Albar Hotels Le Pont Neuf — offers his recipe for gnocchi with seasonal vegetables served directly in a pan to share. For spring, his spinach gnocchi are accompanied by a duo of mashed potatoes and roasted celery, sherry vinegar, basil oil, cauliflower and buckwheat seeds.
