Known for his variations on fish and other seafoods as well as dinner at the 'chef's table' where you get to sit in the kitchen of the gourmet restaurant 'Francais'.
Starter
Espresso: Irish sea urchin, spinach and quail's egg.
Main dish
Breton turbot with walnuts, cauliflower and Banyuls
Dessert
Blood orange: coffee oil, Tahiti vanilla and Kacinkoa chocolate
Seminars
Seminars on request but only small classes possible: € 275/pp
