From the 2nd till the 28th of July, Alain Ducasse’s seafood restaurant will be serving the great British classic, revised by Jacques Maximin.

A chance to sample a delicious and new twist on a great British classic seated in the main dining room or the newly refurbished restaurant terrace.   
On the plate, a line-caught fillet of cod in a crispy tempura batter, served with hearty golden French Fries. As the tradition demands, the French Fries are presented in newspaper. Le chef adds a touch of freshness by accompanying the cod with light pea mousse and cooked peas, presented in their pods, scattered amidst the fries. The perfectly seasoned tartare sauce, associates fresh ginger, grated lime, Thai basil, lemongrass, piri piri chilli, chilli pepper, in a rice alcohol base.

A suggestion to end your meal on a light and summery note: Red berry Pimm’s.
A dessert composed of Earl Grey jelly, topped with a lemon and candied lemon zest marmalade. On top, a crunchy biscuit covered in vanilla cheesecake and red berries.  A Pimm’s granité is served as an accompaniment.


From the 2nd to the 28th of July, Fish & Chips is on the lunch menu at 21 €or 26 € if accompanied with beer or a glass of wine.