Home » Plats du podium » Stone bass baked in butter infused with the fish bones. Stuffed with spicy lobster claws, lobster “médaillon”. Celeriac “tourné” with mushrooms and celeriac jelly. Celery flavoured with lovage and Chartreuse, citrus and green apple. Lobster sabayon made with champagne, roti and fermented celeriac jus with “Cazette” oil.
Stone bass baked in butter infused with the fish bones. Stuffed with spicy lobster claws, lobster “médaillon”. Celeriac “tourné” with mushrooms and celeriac jelly. Celery flavoured with lovage and Chartreuse, citrus and green apple. Lobster sabayon made with champagne, roti and fermented celeriac jus with “Cazette” oil.
