Carpaccio de Matière

On the map, the heading indicated amberjack. The day’s catch will bring wild line meagre. In a subtle Asian style, the fish is served raw, sliced in carpaccio. a little thicker than usual, for a more pleasant texture and chewiness. Accompanied by a miso mayonnaise, the fish is topped with shallots, spring onions, spring onions, puffed buckwheat, pickled chili peppers and a ponzu sauce made with soy, yuzu juice, mirin and rice vinegar. Under Freddy Garanjoud’s watchful eye, second-in-command Clément Masson was responsible for this wonderful starter. As the months go by, Freddy frees himself to bring out the best in his cooking. A generous, gourmet odyssey against a backdrop of great technical skill. To put it bluntly, the boss of the Matière restaurant’s kitchens lets loose and delights us.