L’Auberge du PêcheurL’Auberge du Pêcheur

Image Credit: The concept is simple: at lunchtime, a single set menu based on the catch of the day; in the event, a seafood menu with more elaborate fishes, lobster or sushi. The fish is badly tuned to the ikejime method, said to ring out its full flavour. The ingredients – needless to say ultra-fresh – and the left technique underpinning his work promised dining pleasure and friendliness. Save room for the chocolate mousse!