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La Rochelle

The restaurant is praised for its exceptional seafood dishes, attentive service, and elegant ambiance. Guests appreciate the chef's commitment to sustainable fishing and the use of local, seasonal ingredients. The Chef's Table experience is particularly highlighted for its intimacy and personalized service.

découverte gastronomique à la rochelle avec christopher coutanceau

Situé au cœur de La Rochelle, le restaurant Christopher Coutanceau offre une expérience culinaire exceptionnelle qui marie élégance, durabilité et saveurs locales. Ce lieu emblématique est renommé pour ses plats de fruits de mer innovants et son engagement envers la pêche responsable, faisant de chaque repas une aventure gustative mémorable.

une expérience culinaire intime et personnalisée

Le Chef's Table, une expérience exclusive, permet aux convives de savourer un menu sur mesure accompagné de vins soigneusement sélectionnés. Servi par le Chef Christopher Coutanceau lui-même et son équipe attentive, cette expérience offre une immersion totale dans la cuisine locale, avec une touche personnelle qui ravit tous les amateurs de gastronomie.

accessibilité et options végétariennes

Le restaurant est entièrement accessible aux personnes en fauteuil roulant, garantissant une expérience inclusive pour tous. Bien que la spécialité soit les fruits de mer, le restaurant peut également accueillir des demandes végétariennes ou véganes avec une anticipation appropriée, offrant ainsi une flexibilité pour satisfaire toutes les préférences alimentaires.

Quelle est l'expérience du Chef's Table?

 C'est une expérience conviviale et intime où vous dégusterez un menu personnalisé avec des accords vins, servi par le Chef Christopher Coutanceau et son équipe.

Le restaurant est-il accessible aux personnes en fauteuil roulant?

 Oui, le restaurant est accessible pour tous, assurant une expérience inclusive et agréable.

Propose-t-il des menus végétariens ou véganes?

 Absolument, avec une préavis, le restaurant peut accueillir des demandes végétariennes ou véganes pour satisfaire toutes les préférences alimentaires.

Europe

France

Niché au cœur de La Rochelle, le restaurant Christopher Coutanceau est une véritable perle pour les amateurs de gastronomie française et de fruits de mer d'exception. Avec son ambiance élégante et son cadre maritime, ce lieu offre une expérience culinaire inoubliable où chaque plat raconte une histoire de saveurs authentiques et de savoir-faire. Imaginez-vous dégustant des huîtres fraîches, capturées dans les eaux environnantes, ou savourant un homard délicatement préparé, le tout dans une atmosphère chaleureuse et raffinée.

Découvrir la cuisine de Christophe Coutanceau

Les plats phares incluent le homard rôti, servi avec une sauce beurre blanc, et les huîtres fraîches, récoltées dans les eaux environnantes, qui offrent une explosion de saveurs marines. La carte des vins, soigneusement sélectionnée, complète parfaitement chaque repas, permettant aux convives de découvrir des accords parfaits.

Le restaurant Christopher Coutanceau est une destination incontournable pour ceux qui recherchent une expérience culinaire raffinée à La Rochelle. Avec ses chefs passionnés et son engagement envers la gastronomie locale, chaque visite promet une aventure gustative exceptionnelle. Que vous soyez un gourmet averti ou simplement en quête d'une escapade gastronomique, ce lieu vous séduira par ses plats innovants et son ambiance chaleureuse.

En savoir plus sur la philosophie culinaire de Christophe Coutanceau

Réservez votre expérience culinaire dès maintenant

Elevated seafood creations & a huge wine cellar at a white-tablecloth venue with views of the bay.

https://www.google.com/local/review/rap/report?postId=ChdDSUhNMG9nS0VJQ0FnSUM5c09USG1nRRAB&d=17924085&t=1

places/ChIJ87_sn6VTAUgRsNVFS7MOq3w/reviews/ChdDSUhNMG9nS0VJQ0FnSUM5c09USG1nRRAB

I have been to multiple Michelin starred places, and all I can wonder is why and how did this place lose its 3rd star? It's by far my favorite restaurant experience.
The setting is amazing, especially if you are lucky (as we were) to enjoy a sunny day and high tide over the Plage de la Concurrence.
Service is attentive and not overbearing, from welcoming you to the restaurant, explaining the history of the house, and explaining all the dishes.
Of course, the food is the star of the show. It's of course all seafood - the chef is after a "fisherman chef". The seasonality of the seafood is interesting, and I would gladly try again in a different season to taste different in-season products. But it's not just the seafood (even though that squid is something to die for!): we were all very impressed by the light and creative desserts.
All in all, it's an experience. And one we will gladly come back for. We loved it.

https://www.google.com/local/review/rap/report?postId=ChZDSUhNMG9nS0VJQ0FnSUNybHR5ZUdBEAE&d=17924085&t=1

places/ChIJ87_sn6VTAUgRsNVFS7MOq3w/reviews/ChZDSUhNMG9nS0VJQ0FnSUNybHR5ZUdBEAE

202406: considerably overpriced, disappointing experience not to be repeated.

service and workmanship generally ok, eventhough some aromes rather hearty and out of balance (cuttelfish/rougail, acid sardine). The langoustine was (I'd even say over-) cooked and far away from being 'vivante' - rate/domage.
Miniscule servings - hardly enough to capture the flavours:
1 loneley langoustine at the pricepoint of 310€/menu.

Highlights: basil sorbet, abalone, the langoustine (if it were 'vivante') and with some  reservation the sardine head to tail (its telling that their signature dish is not part of the 8course menu). Flavours generally a little conventional and as mentioned not always perfectly balanced; I had higher expectations with regard to surprises/finesse/elaboration.

Sobering banal 'strawberry' dessert with a complete lack of ambition - not even fruity.
definitely not 2*.
plain(!) espresso at 10€.
The whole dessert section (incl. derniere prise) lacks excitement and it constitutes an embarrassement - I had the impression this course was for the purpose to fill the menu only; they treated it as a 'devoir'.
It summarises the experience in some way:
You ask yourself what am I paying 310€ for here?

There are 2* out there that are doing better.
OK - we are in La Rochelle and people may not prioritise value for money.
Therefore everybody to decide for himself...

https://www.google.com/local/review/rap/report?postId=ChdDSUhNMG9nS0VJQ0FnSUNhdFpxNHV3RRAB&d=17924085&t=1

places/ChIJ87_sn6VTAUgRsNVFS7MOq3w/reviews/ChdDSUhNMG9nS0VJQ0FnSUNhdFpxNHV3RRAB

It was worth to save and wait for this unique restaurant experience. What a treat - thanks to the entire crew in the restaurant and behind the scenes. The food, decor, personell, wine list and atmosphere are all at highest Michelin 3star level. This was an unforgettable joy and true privilege to experience.

https://www.google.com/local/review/rap/report?postId=ChdDSUhNMG9nS0VJQ0FnSURBa2JUZXNRRRAB&d=17924085&t=1

places/ChIJ87_sn6VTAUgRsNVFS7MOq3w/reviews/ChdDSUhNMG9nS0VJQ0FnSURBa2JUZXNRRRAB

Two Michelin stars restaurant, so pretty hard to be disappointed. We went for the signature menu and everything was amazing. They adapted to our wishes. Great products, cooked in wonderful ways. I think we talked about it for one hour after leaving as we were really impressed – and it was not our first starred restaurant.
Staff was great and took good care of us. The atmosphere is pretty calm and the new decor is reminding of the ocean. Loved it.
You really should go if you're in you're in town.

https://www.google.com/local/review/rap/report?postId=ChdDSUhNMG9nS0VJQ0FnSUNHdXNpS21RRRAB&d=17924085&t=1

places/ChIJ87_sn6VTAUgRsNVFS7MOq3w/reviews/ChdDSUhNMG9nS0VJQ0FnSUNHdXNpS21RRRAB

A three Stars in La Rochelle for a change in my Paris Star Marathon (cf Googlemaps list)
I took a break from Paris and I tried the best one star deal in the west of France, and then the only 3 stars there is on the entire Atlantic cost.

A master class on the Ocean.

There’s a lot to say. I’m glad I went there once I was close to a hundred stars under my belt because it gave me perspective. To make it short, focus only on 3 points (which is already a lot and more than usual). The ingredients, the harmony and the brigade.
The ingredients. First, the chef is playing with gold. Actually, a part of it reminded me of the  best Japanese sushi ya, with the utmost quality of their fishes and seafood. You ll have some of the best raw seafood that you can ever have. But then, the chef starts its master class and cooks, grills, turns into jelly or powders even foam. You’ll explore and discover an ocean of possibilities.

The harmony. Once you have the ingredients are able to decline them, you want them to resonate with others. The chef finds what ingredients have in common, and then what they can bring to each other so they can resonate creating an harmony. Yes, every dishes resonate with harmony. Furthermore, every dish resonate with the previous one, creating an overall ensemble. For me, this strong sense of first finding the common point and then building on it to look for how they can complement each other into creating an harmonious ensemble is clearly the chef incredible gift. It is even more striking when you reach the dessert. The chef pâtissier is clearly gifted, and must have brought his note to the partition, but the music belongs to the chef.

The brigade. This brings me to the last point. The brigade de cuisine is an army and it’s a challenge to make it harmonious. But you also have the brigade de salle (the waiters, maître d hôtel, etc…). Here you have a quite big restaurant for 2 or 3 stars. They were 17 the day I was there. It’s a little army and reaching this size you’re in a dilemma. More people, better service, because more for each table. But more people, more chance that something is forgotten or mixed up, like it almost did in my case. I have nothing but praise for the Maître d hôtel and how it was handled. It was just interesting for me to witness how scaling is hard for everyone (scaling in quantity and/or quality) regardless of the business you’re in.

The dress code/atmosphere: it’s a three stars baby! People make an effort.
The crowd: more relaxed than I thought. Seemed very local. I thought I’ll spot some tourist but I did not. I think they were a lot of clients that were there “just” for the food. A lot of couples obviously.

My experience: a masterclass on the ocean

Update. Google sent me this : "Our moderation systems and processes identified that it contains content that is considered either Off-topic, Offensive, or Dangerous or Derogatory"
Nice try...

Restaurant Christopher Coutanceau à La Rochelle: Cuisine gastronomique en bord de mer

Established in 1984 by Richard Coutanceau, the restaurant has been a family-run establishment, now led by his son, Chef Christopher Coutanceau. It has been awarded three Michelin stars, reflecting its commitment to excellence in French gastronomy.

Christopher Coutanceau: A Legacy of Culinary Excellence at La Rochelle's Plage de la Concurrence Restaurant 

Nestled along the scenic Plage de la Concurrence in La Rochelle, France, the restaurant Christopher Coutanceau embodies a remarkable journey of family tradition, culinary mastery, and seaside inspiration. Established in 1984 by Richard Coutanceau, this esteemed establishment has grown to become an iconic destination for seafood lovers and gastronomes who seek refined dining experiences infused with the essence of the Atlantic coast.

The story began in 1984 when Richard Coutanceau opened the doors of his eponymous restaurant, crafting a unique culinary vision centered on exceptional seafood dishes that paid homage to the local bounty. This family-run operation quickly gained acclaim for its dedication to fresh, seasonal ingredients and meticulous preparation, setting the stage for years of success and evolution.

Transition and Growth Under Christopher Coutanceau

In 2007, Richard's son, Christopher Coutanceau, took the helm. Building on his father's legacy, Christopher infused the restaurant with his passion for the ocean and a fisherman’s philosophy, emphasizing the seasonality of seafood and innovative culinary techniques. Under his leadership, the restaurant became renowned not only for its exquisite dishes but also for its harmonious atmosphere and attentive yet unobtrusive service.

The restaurant's dedication to culinary excellence was recognized in 2020 when it was awarded its third Michelin star, a pinnacle achievement in the world of haute cuisine. This honor celebrated Christopher Coutanceau’s visionary approach to seafood preparation, where every dish resonates with harmony, creativity, and refined technique.

However, in 2023 the restaurant faced the challenge of losing its third star, a rare and humbling moment for any establishment. Demonstrating resilience and commitment, the team worked tirelessly to elevate their offerings once again, aiming to recapture the esteemed accolade. Their efforts were rewarded in 2025 when the prestigious third Michelin star was regained, reaffirming the restaurant’s status as a jewel of Nouvelle-Aquitaine’s culinary scene.

Today, Christopher Coutanceau remains a beacon of elevated seafood cuisine, celebrated for its white-tablecloth ambiance overlooking the stunning bay and a vast wine cellar that complements every meal. Guests are treated to imaginative creations that reflect the deep connection to the ocean, where every ingredient is thoughtfully paired and prepared to create a symphony of flavors that honor both tradition and innovation.

 - Richard Coutanceau opens the restaurant.

 - Christopher Coutanceau takes over the restaurant.

 - Restaurant awarded its third Michelin star.

 - Restaurant loses its third Michelin star.

 - Restaurant regains its third Michelin star.

Restroom

Live Music

Outdoor Seating

Christopher Coutanceau

An eight-course tasting menu featuring seasonal seafood dishes.

Horse Mackerel

Oyster Medley

Spider Crab

John Dory

Blue Lobster

Mackerel

Charentais Kiwi

Mojette Beans

Sea Voyage

Menu dégustation Sea Voyage à La Rochelle

Découvrez l'expérience culinaire exceptionnelle du restaurant Christopher Coutanceau, situé au cœur de La Rochelle, en France. Ce menu dégustation de huit plats, intitulé "Sea Voyage", célèbre les saveurs de la mer à travers une sélection raffinée de fruits de mer et poissons, préparés avec une finesse remarquable.

Amandes et concombre accompagnent le Horse Mackerel, relevé par une touche de citronnelle et de citron vert.

L'Oyster Medley illumine votre palais avec ses coquilles iodées, une véritable explosion de saveurs marines.

Le Spider Crab, associé à l'artichaut et à la salicorne, offre une expérience gustative unique et raffinée.

Le John Dory, sublimé par des asperges blanches et de l'ail sauvage, incarne la pureté de la mer dans chaque bouchée.

La Blue Lobster, accompagnée de ragoûts, légumes et ravioli aux champignons, offre une symphonie de textures et de saveurs marines.

Le Mackerel, avec sa poire de salsifie et de coing, évoque subtilement la douceur de la mer et des terres.

Le Charentais Kiwi, une fusion audacieuse de petits pois et d'œuf confit, révèle une douceur surprenante en fin de repas.

Les Mojette Beans, avec leur association de pomelo et d'ice tea, offrent une touche rafraîchissante et fruitée.

Découvrez Christopher Coutanceau à La Rochelle, une expérience gastronomique inoubliable avec des saveurs authentiques de la mer. Réservez votre table dès maintenant !

Restaurant Christopher Coutanceau à La Rochelle - Vue sur l'océan

La Rochelle Municipality

An intimate dining experience with a bespoke menu and wine pairings, served by Chef Christopher Coutanceau and Nicolas Brossard.

Chef's Table

A selection of wines paired with the eight-course tasting menu.

Wine Pairing

Plongez dans une expérience gastronomique exceptionnelle à La Rochelle avec le chef Christopher Coutanceau. Découvrez deux offres exclusives pour ravir vos papilles et vous offrir un moment inoubliable.

découverte gastronomique à la rochelle avec christopher coutanceau 

Vivez un moment d'exception avec le "Chef's Table" où vous serez accueilli dans une ambiance intime. Pour 120 €, profitez d'un menu personnalisé élaboré par le chef Christopher Coutanceau et son équipe, accompagné d'accords vins soigneusement sélectionnés pour sublimer chaque plat.

Nouvelle-Aquitaine

Découvrez l'excellence gastronomique à La Rochelle au Restaurant Christopher Coutanceau. Menus de fruits de mer saisonniers, table du chef et vue sur la mer.

Restaurant Christopher Coutanceau La Rochelle - Gourmet seafood experience

Planifiez votre visite à La Rochelle avec nos itinéraires et conseils pour une expérience culinaire inoubliable chez Christopher Coutanceau, le restaurant étoilé.

Itinéraires pour visiter La Rochelle et le Restaurant Coutanceau

Apprenez l'histoire et la philosophie du Restaurant Christopher Coutanceau, un établissement familial depuis 1984, étoilé et engagé dans la pêche durable.

Restaurant Christopher Coutanceau à La Rochelle: Cuisine gastronomique en bord de mer

La Yole de Chris

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