Taste has to be taught. From our tongue to our larynx, there are sensory captors very sensitive to the different tastes, sweet, savoury, bitter, sour, and the Japanese umami. This taste, which goes along with the smell, allows us to appreciate the infinity of flavours that nature offers us. This is why it is important to always enrich our memory of tastes to be able to always appreciate what we savour. A chef, of course, has predispositions for identifying these flavours to later combine them; b…

Le goût s’éduque. Notre langue et jusqu’au larynx est équipée de capteurs, des cellules sensorielles,  particulièrement sensibles aux familles gustatives que sont le sucré, le salé, l’amer, l’acide et l’umami japonais. Indissociables de l’odorat, ce goût nous permet d’apprécier à l’infini les saveurs de la nature. C’est pourquoi la mémoire du goût mérite d’être soutenue de façon à toujours enrichir l’appréciation que l’on a de ce que l’on déguste… Un cuisinier a bien entendu des prédispositions …

As always, the Coquillage affirms its bias: products produced by talented and authentic men and women, local and pure products that become part of a magnificent story once they are cooked in the restaurant’s kitchen.  My team and I are working to promote the work of our producers. It is our way to fight against the standardization of agriculture, that is too often transformed into an industry…  Nature is queen in this menu inaugurating 2015. The shells were collected diving, the vegetables ar…