Restaurants

Christopher Coutanceau

Name: Christopher Coutanceau
Address: Plage de la Concurrence, La Rochelle, Neu-Aquitanien, 17000, FRA
Telephone: +33 5 46 41 48 19
Price range: Für einzigartige Momente

Plage de la Concurrence, La Rochelle, 17000, Frankreich

€€€€ · Fisch und Meeresfrüchte, Moderne Küche

Reservierungen für dieses Restaurant sind auf unserer Website derzeit leider nicht möglich

Buchbare Restaurants in meiner Nähe finden

Christopher Coutanceau

Plage de la Concurrence, La Rochelle, 17000, Frankreich

€€€€ · Fisch und Meeresfrüchte, Moderne Küche

Drei Sterne: eine einzigartige Küche

Eine einzigartige süße Verführung, ein talentierter Patissier.

Overlooking the Plage de la Concurrence, the sign on the front of the restaurant says it all: "Christopher Coutanceau, chef and fisherman." Fishing here is a lifelong family passion, and Christopher takes it further by campaigning for sustainable methods and against waste. His sincere and unfussy cuisine, with its bouquet of marine scents, an invigorating ode to the Atlantic Ocean, is an extension of this commitment. The finest fish and seafood - turbot, sole, sea urchin - is prepared with care and imagination, while the modest mackerel or sardine is rendered sublime by the same devotion and technical skill. Those lucky enough to taste the scallop pithiviers (only in season!) will remember it forever. As for pastry chef Benoît Godillon's sweet creations, they achieve the perfect balance of lightness and indulgence. Service, under the direction of Nicolas Brossard, is precise and elegant. A restaurant worth the journey.

"We are of the conviction that the chef is above all a citizen, and our approach goes beyond the restaurant to embrace various associations working to preserve marine resources, including Bloom, with whom we are fighting against electric fishing. Only fish from artisanal, sustainable and local fishing are on our menu. We work hand in hand with our vegetable producer in La Rochelle, and to avoid waste we use produce in its entirety."

— Christopher Coutanceau