|
|
|
|
|
|
|
|
|
|
 |
Christopher Coutanceau |
| |
|
 |
|
| Born |
1978-10-12 Born: La Rochelle, FR |
| Apprenticeship/training |
1995, CAP BEP Cuisine |
| Career |
1996 / 1997, Michel Guerard, Eugénie le Bains, (Stages)
1998, BAC Professionel Cuisine
1999, Ecole Lenotre, Paris &
Le Grand Vefour, Paris, 2000, Alain Ducasse (Stages) &
el Bulli, Ferran Adria (Stages)
2000 - 2002, Le Vieux Port, La Rochelle (Chef Cuisinier)
since 2002, Restaurant Richard Coutanceau, La Rochelle (Chef de Cuisine) |
| Awards |
2nd place at a national chef competition |
| |
|
|
|
|
|
|
 |
Richard Coutanceau |
| |
 |
|
|
| Address |
Plage de la Concurrence
17000 La Rochelle
France > Poitou-Charentes > Charente-Maritime > La Rochelle
number of seats: 80
number of employees: 25
SKZ (Service Index) 0.313
|
| Staff |
Coutanceau, Christopher (Chef de Cuisine)
|
Phone
fax |
+33 (5) 46 41 48 19
|
email
Homepage |
contact ( at ) coutanceaularochelle.com
www.coutanceaularochelle.com |
| Opening times |
Sunday day of rest
12:15 h - 19:15 h |
| Prices |
Ala Carte: 85,- €
Menu: 45,- € - 74,- €
6 courses menu 74,- €
7 courses menu 84,- €
All cards
7 course menu 95 €
price per course = 13.571 |
| Credit cards |
American Express, Diners Club, MasterCard, VISA |
|
|
2007 |
2008 |
2009 |
2010 |
2010
(Pts.) |
| Volkenborn Ranking |
Rank France
Total points |
45
87.8
|
47
71.8
|
35
69.5
|
30
53.5
|
|
| Restaurant guides |
Bottin "stars"
Champerard "points"
GaultMillau "points"
Michelin "stars"
Pudlo "plates" |
***
ccc
16
* *
OO
|
***
ccc
16
* *
OO
|
***
ccc
16
* *
--
|
***
ccc
--
* *
--
|
(17.0)
(18.0)
--
(18.5)
--
|
| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
17.00 |
| class |
Very Good |
| ERR Toques |
|
| ERR Rank |
268 |
|
| Guest Rating |
no assessement currently available
Review this restaurant |
| Culinary highlights |
Blanc de Barde ligne en veuilles vertes au juret de St. Emilion |
| Starter |
Salad of squid stuffed with fresh herbs, Banyuls vinaigrette and smoked leeks
served with lightly-seared langoustines in shellfish juice |
| Main dish |
Small goujonnettes of sole in creamy butter with Swiss chard gnocchi
served with Madras curry juice |
| Dessert |
Stuffed pineapple raviolis stuffed with iced coconut cream
rum and raisin ice-cream, old-fashioned, sugar-coated fritters and litchi sorbet |
| |
|
|
|
|
|
|
<<< go back>>>
|
|
