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Restaurant in Paris preparing selected fish and shellfish, fresh and seasonal products.
Do you really want to be happy? This restaurant dedicated to the gastronomy of the sea will delight lovers of iodine flavors. The fish and crustaceans selected by the charming Catherine Delaunay are of controlled origin, from the big sole to Noirmoutier turbot to the hulls of Grandville, passing through the best of the yelling of the Guilvinec, Carantec… These products of exceptional freshness invite to the kitchen, the good care of Michel Choisnel, a master in the art of perfect cooking. This chef dares beautiful associations, depending on the season and what the sea offers him. What would you say of a royal Daurade carpaccio with the timut pepper and caviar lemon, a crispy Langoustines crunch for young leeks, a roast lobster with apples and lard unless you prefer the Saint Pierre vapor vapor of the Indes before concluding? by a crisp Saint Marcellin in the thym or a true Baba de Zanzibar, understand a delicious rum baba.
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