Camille Schwartz was born and raised in the region of Alsace-Lorraine France near the German border. His culinary training began in Lorraine where he apprenticed for three years followed by extensive travel through France experiencing regional cuisines. For the next six years Camille circled the globe on French Ocean liners applying and perfecting his culinary skills. He then joined the Westin Hotel Chain in Montreal and traveled for the company to locations in Calgary, Seattle, Chicago, San Salvador, and Johannesburg.
After arriving in California in 1974 Camille has worked as Chef at Ernie’s in San Francisco, La Serre in Los Angles, San Ysidro Ranch and Chanticleer in Santa Barbara. In 1983 Chef Schwartz established Restaurant Mimosa in Santa Barbara specializing in French Casual Cuisine.
Mimosa is open seven nights a week from 5:30 to 9:00 P.M. serving the finest French cuisine in a comfortable south of France ambiance. The lunch menu is served Monday trough Friday only from 11:30 A.M. to 2:00 P.M. Reservations are accepted for both lunch and dinner seating. A full bar is featured as well as a wine list with both French and California wines available by the glass or bottle. For those special occasions a private banquet room is available with advanced reservations.
MIMOSA Restaurant French Casual Cuisine
714 State Street
Santa Barbara, CA 93101
Phone (805) 963-2272
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Butter Lettuce Salad with Salmon Mousse & Herb Dressing
- 2 Live Gourmet Butter Lettuces
- 3 Belgium endives
- 2 Cluster Tomatoes
- 1 European Cucumber
- 1bu. North Shore Fine Leaf Chives
- 2 hard-boiled eggs (finely chopped)
- 3 large oranges
- 8 oz. salad oil
- 3 oz. balsamic vinegar
- 2 oz. salt
- 2 oz. black ground pepper
- 2 tsp. dry basil
- 3 tsp. dry oregano
- ½ tsp. paprika
One 12-oz. fresh salmon filet cut into pieces (large dice), poached in water with salt and lemon. After poaching strain and place in cold water for several minutes to avoid overcooking.
- 2 tbsp. mayonnaise
- Juice from ½ lemon
- 1/3 tsp. paprika
- 4 sprigs of North Shore Fern Leaf Dill
- Salt & Pepper
Salmon Mousse Preparation
Put the salmon, mayonnaise, lemon juice, paprika, dill, 3 pinches of salt and 2 pinches of pepper in a food processor. Blend well into a smooth puree then taste and adjust seasonings to taste. Transfer to a small container and keep cold until use.
Clean and wash the butter lettuce and let dry. Meanwhile, using a sharp chef’s knife, trim off the skin and white part of the orange and then cut into nice wedges. Cut the butter lettuce into small strips and divide equally and place in the center of four serving plates. Cut the tomatoes into sixteen equal wedges and place a wedge on each quarter of the plate. Place an orange wedge between the tomato wedges creating a circle around the lettuce strips.
Clean the endive and find 16 equal sized endive leaves. Using a pastry bag fitted with a star tip pipe the salmon mousse along the center of each endive leaf. Place four mousse filled endive leaves at right angles aligned with the tomato wedges atop the mounded butter lettuce strips. Make sixteen thin slices of cucumber and slide under each orange wedge. Reserve sixteen chive shoots and finely chop the remaining chives and sprinkle them onto the rims of each plate for decoration. Affix a chive shoot in the center of each mousse filled endive. To finish sprinkle finely chopped hard boiled eggs atop the salad and pour a generous amount of the herb dressing over each salad.