Turbot
Course VI of XII · Autumn 2026
The classic, left alone. A thick cut of wild turbot, a beurre blanc made to order, and a spoon of Oscietra for salt.
01Ingredients & producers
Turbot
Yann Le Floch, Pêcherie Le Floch
Île d’Yeu
Caviar
Laurent Deverlanges, Caviar de Neuvic
Dordogne
02Pairing
Meursault “Les Tillets” 2019, Domaine Roulot
Zero-proofBrown butter whey and koji
03Allergens
Contains fish, dairy and sulphites. The kitchen can adapt this course for most requirements with notice at the time of booking.