L'Astrolabe

Rating: 12.5
Author: Gault&Millau

17000 LA ROCHELLE

12.5/20
Gourmet Restaurant

5 PHOTOS

Chef: Damien Chomont
Cooking: French | Healthy cooking | Local | Modern | Traditional
Services: Access for people with disabilities | Privatization | Terrace
Style: Casual | Healthy | With family | With friends

Budget (€)

Indicative price per person (excl. drinks)

30 to 79

Gault&Millau's review 2026

This is the table des voyages, named after the La Pérouse frigate. Dishes are generally available in two formats, starter or main course, making them easy to enjoy. Depending on the season or the mood, your destination may shift from one continent to another: Korea with steamed skate, ginger and lemongrass, dashi vinaigrette; Ethiopia with monkfish marinated in Berber spices, chickpea purée with almond milk; New Zealand with Challans chicken, sweet potato, honey and thyme, taro purée with coconut milk? There's no shortage of imagination, right down to a dessert evoking Polynesia, baba with tarragon syrup, coconut mousse and Tahitian lime zest...

LOCATION

Address 35 Rue Gambetta
17000 La Rochelle

NAVIGATE TO

OPENING HOURS

MON Closed
TUE 12h - 14h 19h - 23h30
WED 12h - 14h 19h - 23h30
THUR 12h - 14h 19h - 23h30
FRI 12h - 14h 19h - 23h30
SAT 12h - 14h 19h - 23h30
SUN Closed

People

Damien Chomont Chef

Damien Chomont Chef
Céline Singharaj Sous Chef

Céline Singharaj Sous Chef
Caroline Ihry Pastry Chef

Caroline Ihry Pastry Chef
Benoît Lefer Chef de service

Benoît Lefer Chef de service
Benoît Lefer Head sommelier

Benoît Lefer Head sommelier

Mohinga of line whiting (local Ikejime catch according to availability) stuffed with spirulina and coriander and cooked at low temperature, vegetable brunoise, egg white roll with dried bonito and candied egg yolk stick, wheat noodles; served in a fish stock broth with garlic, fennel, lemongrass, ginger and sweet paprika €20
Breton fusion scallops (peach according to availability) in shallot and hazelnut tartar, soursop, vanilla and lime vinaigrette, snacked a la plancha and fried lemongrass and ginger bonbon; served with parsnip and Jerusalem artichoke purée in butter and potato chips €23

Main course

Lechon a la parilla: free-range suckling pig (French origin) cooked in Argentine Asado, marinated and barbecued leg or shoulder, roasted filet mignon, spicy blood sausage gel, pig cromesqui like a chimichurri, crispy skin chips, accompanied by an empanadas tartlet in 3 butternut textures €38
Our signature dish follows the seasons: Scottish free-range beef whiting (IGP) marinated with herbs and nuoc-mam, grilled plancha, spicy crying tiger sauce (nuoc-mam, bird chili, tamarind, bird chili, herbs), served with shallot compote, puffed rice, shallot opalines and peanut rice €34
Ramen, ajitama egg and eringi caramelized on the barbecue with hoisin and mirin sauce; seasonal vegetables: carrots, cabbage, beet, celery, radishes in a mushroom broth, leeks, galanga, miso, ginger, yuzu kosho, soy. Also available in vegan version €30

Dessert

Baba soaked in organic vanilla and orange blossom syrup, organic French sweet orange supremes, Iranian pistachio cream and roasted pistachios, pistachio opaline. Served at your convenience with orange blossom liqueur €18
Oqo 73% cocoa dark chocolate pod, light mousse and intense creaminess, heart of acidic Oabika jelly, chocolate gel and cocoa nib ice cream €20