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Gault&Millau's review
Fish shop
There aren’t many fishmongers who wear the blue, white, and red collar of the Meilleur Ouvrier de France. Damien Lejeune is one of them. It was back in 2007, to be sure, but he hasn’t lost any of his enthusiasm. His stall is a marvel of diversity. The entire French coastline is represented here in terms of fish, shellfish, and crustaceans. Wild sea bass fillets, monkfish tails, and gilthead sea bream are simply stunning, as are the king prawns, Gillardeau oysters, and langoustines. Octopus salad, homemade tarama, cod fritters, and marinated herring round out the selection.
