V · Fifth course

Line-caught sea bass

Roasted on the bone, squid-ink risotto, samphire.

The story

The story of one course.

This is a tribute to Maëlys's childhood — the sea bass her grandfather brought home at dawn, in Billiers. Line-caught only, never netted. Roasted whole on the bone for 14 minutes, carved tableside in front of the guests. The squid-ink risotto is cooked with a dashi-kombu broth made in-house. Samphire from the Pen Bron marsh brings the salty crunch. Nasturtium oil for the final touch.

Source · Season · Wine

What you should know.

Provenance

Line fishing · Le Pouliguen

15 km from the table

Seasonality

Year-round

The menu changes each morning — this course only appears on dates when the produce reaches its peak.

Sommelier's pairing

Savennières Clos du Papillon 2020

Domaine des Baumard · Loire

Dry Chenin, fine tension and bitterness — speaks to the ink.

The composition

Each component, named.

  1. 800 g line-caught sea bass
  2. Carnaroli Acquerello rice
  3. Fresh squid ink
  4. Pen Bron samphire
  5. Dashi-kombu
  6. Nasturtium oil
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