L'Astrolabe

Rating: 12.5
Author: Gault&Millau

17000 LA ROCHELLE

12.5/20
Gourmet Restaurant

BOOK

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 89

Gault&Millau's review 2026

A taste for travel, a bit of storytelling, the spirit of far-flung adventures through stopovers on five continents - these are the themes of this table, always in the limelight, which takes you on board with kindness and, in the end, a certain simplicity: line hake with cauliflower and coconut seaweed for the "murmur of the Pacific", cuttlefish with morel mushrooms and asparagus for the "Andean stopover", veal with cockles, nuoc mam, chilli and herbs for the "land-sea tiger" of the Thai stage. Suggested pairings with the "grand vin" option, charming welcome. We're happy to return to Polynesia for the "Guardian of the Islands" coconut and pineapple dessert.

35 rue Gambetta 17000 La Rochelle

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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 dishes

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