Sea bass stuffed with scallops and lobster, monkfish liver and truffle flavouring.
Père Gibelin bass in two ways.
Grilled turbot fillet stuffed with crayfish and fennel tartare, served with a chanterelle risotto, parmesan bell pepper and lobster mousseline. Anise-flavoured lobster sauce.
Sole stuffed with browned vegetables, lobster surprise, champagne sauce.
Salmon in homardine sauce.
Mathew PETERS
Born October 14 1983 A native of Meadville, Pennsylvania, Mathew Peters started cooking as a teenager, in his family… Watching the TV programme “Great Chefs of the World”, something clicked in him: this was going to be his profession. At the age of 19, he entered the Cordon Bleu school in Pittsburgh, where he […]
Ørjan JOHANNESSEN
He brought his country a new gold medal in 2015. This Bocuse d’Or victory was no coincidence — it was the result of true determination. Since 2007, Ørjan has been working, training, and competing alongside the man Norwegian chefs consider the best coach: Odd Ivar Solvold. From 2008 onwards, he took part in all national […]
Kenneth TOFT-HANSEN
Born May 11 1982 Looking at Kenneth’s career path is a bit like enjoying a surge of positive energy. From the age of 17, he started training as a cook at the vocational high school in Silkeborg. After starting out as a dishwasher at the Christian 8 restaurant, in the same town, he worked relentlessly to […]
Davy TISSOT
Davy Tissot comes from a family of immigrants and grew up in the Les Minguettes neighbourhood of Lyon, alongside his grandmother, uncles and aunts. “My grandmother was Sicilian and she would get up at 4 am to give her dishes time to slow-cook. Our whole apartment building could smell them, and everything was shared, even […]