Christopher Coutanceau, double starred chef works only with local and seasonal products. He teaches his team that "exceptional products make your meal exceptional" and that a chef must be up to the challenge of his raw materials. This is also why he wants to use his products completely so as not to waste anything.
"This dish corresponds to our geographical situation, here in La Rochelle, we have to work with local products. The sea bass is a noble fish and one of the kings of the region. It is accompanied by prawns bouquets, small country shrimps, and a variation of celery ball, root vegetable of the season whose aniseed aromas bring out the marine flavours of the dish. It's really a plate based on the ocean. «
In partnership with MoiChef (box to learn how to cook like a great chef), Les Grappes offers you a very nice recipe from this chef, and his wine pairing, éworked out around the sea bass, shrimp, celery, all with a fish sauce, seasonal ingredients for this plate full of promise!