Chef fisherman, from the Atlantic to the kitchen
To have a restaurant which looks over a beach like Concurrence, in La Rochelle, is a real dream, and not only for its magnificent view but also to be able to get fresh fish and seafood straight from the water to the table. Coutanceau makes good use of these products in his restaurant where he is following in the steps of his father but making it his own.
His style is rigorous and creative but also subtle, always using the very best product which was pulled from the sea only hours before being cooked by his team. Two Michelin stars endorse his work.
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Price: € 10 (VAT included)