Sortie en mer menu overview
Experience a culinary voyage with the Sortie en mer menu, a masterful celebration of the Atlantic's finest seafood and coastal flavors, brilliantly crafted at Christopher Coutanceau in La Rochelle. This exquisite eight to ten course tasting journey spotlights the ocean’s bounty through an inventive and harmonious selection of dishes that captivate both palate and soul.
Starters that evoke the sea’s freshness and vibrancy
Begin your gastronomic adventure with delicately crafted starters that showcase the region’s freshest seafood and seasonal accompaniments. From the pristine blue crab paired with crisp cucumber and fragrant melissa, to the ocean’s gems in the medley of oysters, shellfish, and iodized foam. The spider crab with tender artichoke and saline obione offers a refined marine garden experience, while the cuttlefish blends beautifully with earthier notes of salsify and quince.
Mains featuring a symphony of exquisite seafood
The mains continue to impress with dishes that celebrate the ocean’s diversity and bounty. Savor the rich flavors of mackerel enhanced by fresh peas and a delicately confited egg, or indulge in the luxurious blue lobster accompanied by a hearty civet, spring vegetables, and mushroom ravioli. The Saint Pierre dish unites tender white asparagus and wild garlic for an elegant coastal taste, while a curated selection of aged cheeses offers a satisfying interlude that honors French tradition.
Desserts that bring a light, creative finish
Conclude your meal with inventive desserts that balance indulgence and refinement. Delight in the chocolate soufflé enriched with nori and sobacha, offering an unexpected depth; the fresh vibrant raspberry accented by dulse seaweed; a zesty lemon soufflé paired with fennel and samphire to awaken the senses; or the comforting caillebotte blending praline, coffee, and toasted bread for a textural delight.
Beverages and specials
Complement your exquisite meal with an extensive wine cellar that perfectly pairs with the delicate seafood flavors, or enjoy expertly crafted cocktails that provide refreshing accents to the meal. Christopher Coutanceau’s menu is a tribute to the ocean’s richness, presented in a serene white-tablecloth setting overlooking the bay at Plage de la Concurrence in La Rochelle.
- Starters Crabe bleu with cucumber and melissa, Médley d'huître featuring oysters, shellfish and iodized foam, Araignée de mer with artichoke and obione, and Seiche paired with salsify and quince.
- Mains Maquereau with peas and confit egg, Homard bleu accompanied by civet, prime vegetables and mushroom ravioli, Saint Pierre with white asparagus and wild garlic, and a selection of aged cheeses.
- Desserts Soufflé au chocolat with nori and sobacha, Framboise with dulse marine, Soufflé au citron paired with fennel and samphire, and Caillebotte blending praline, coffee, and toasted bread.
- Drinks An extensive wine cellar specializing in exquisite pairings and a selection of finely crafted cocktails to enhance your dining experience.
