Seafood

Prunier sardines come from French fishing and are vintage-dated. Prepared and hand-tinned within 48 hours of the catch, they bear the name of the boat and the date of the catch on the back of the tin, for complete traceability. The recipe in olive oil is a classic of the fine delicatessen, also offered in a spiced version. This level of precision makes them one of the benchmark items in the House's fine delicatessen.

All our taramas share a base of smoked cod roe (25%) in an artisanal French recipe, free from colourings. The plain tarama expresses the pure signature, a balance between marine freshness and creamy texture. The crab tarama adds 15% crab meat for a fresh, refined taste. The truffle tarama enriches the base with 5% summer truffles for a marriage of land and sea. And the bottarga tarama incorporates 5% bottarga (mullet roe, salted, pressed and dried) for an intense marine flavour.

Made in Brittany by a small company set 100 metres from the harbour, from live lobsters, the soup is a rich, velvety bisque with deep marine notes. The cognac brings roundness and aromatic complexity. It is enjoyed as a quick gastronomic starter, accompanied by a dry, mineral white wine or a brut champagne. A touch of crème fraîche at the moment of serving prolongs the creaminess.

The Kamchatka king crab is one of the most prestigious crabs in the world, with white, firm flesh and a sweet, gentle briny flavour. The claws are best enjoyed simply: a homemade lemon mayonnaise, a melted herb butter, a light citrus vinaigrette or an avocado salad are enough to show them off. Serve the claws cold, just out of the refrigerator, to preserve the finesse of the flesh.