Restaurant Richard et Christopher Coutanceau
Restaurant of a Grand Chef Relais & Châteaux on the seafront
“It seems that being born a Coutanceau means being born to cook”, remarked chef 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 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”. What’s more,there’s a cellar with more than one thousand labels totalling more than 20,000 bottles. A full programme in itself... ...Read more
France, La Rochelle