Giant turbot weighing ten to fourteen kilos cooked in a casing of salt and crushed lobster shell... Sublime roast turbot in a bone marrow sandwich straight from the oven...

Flavours are akin to landscapes: huge whole langoustines simply roasted with radishes, deglazed with wine vinegar... summer or winter vegetables, served hot or cold where cumin accompanies the carrots, confit lemon with spinach in a range of dishes remarkable for their freshness and lightness...

For dessert, the Marie-Antoinette strawberries in a cloud of milk created for Sofia Coppola caused a sensation all over the world... the petits fours, the pots de crèmes à l’ancienne, the “Conversation” and “Financier” cakes, the sugared fruit, the hibiscus milk and ice cream, a masterpiece to end a meal, sumptuous soufflés and mille feuilles…