“It seems that being born a Coutanceau means being born to cook”, remarked Joël Robuchon one day. At the La Rochelle restaurant, father and son form a pair of unequalled chefs. Christopher, the son, absorbed the culinary rigor of his father and added his own wizardry. But the “Coutanceau touch” remains: incredible sea food, purchased that same morning at the port market. Don’t forget to ask someone for the secret of the Breton lobster stew braised in crustacean butter, or tips for preparing a crusty sea bass in a shellfish froth, accompanied by gnocchi Mona Lisa. A full programme in itself.