A small fishmonger's table that plays the right part, that of a seafood cuisine in tune with today's tastes, without overdoing it, and using local fish: spinach and old-fashioned mustard sar terrine, cauliflower bonito tataki with spicy mayo vinegar, yellowtail with lacto-fermented sweet potato and Banyuls orange sauce? A toque this year.
Yoan Boucrelle Chef
