Turbot and lobster in the garden. Poached turbot filled with lobster, fish stuffing, shellfish jelly. White butter sauce, revisited. Truffle tartlet. Cabbage medley. Button mushroom cromesquis.
Norwegian halibut.
Smoked Icelandic monkfish with vine shoots, soft-cooked potatoes with Dombes frogs, tatin of grelot onions Lyonnaise potato-style and cardoon cake with Saint-Marcellin, truffle and bone marrow.
Coulibiac of trout from the Norwegian fjords
Sea bass stuffed with scallops and lobster, monkfish liver and truffle flavouring.
Père Gibelin bass in two ways.
Sole stuffed with browned vegetables, lobster surprise, champagne sauce.
Salmon in homardine sauce.
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 […]
