Paul Bocuse's sea bass recipe made by Rostang

Tribute to the boss of the chefs and father of the contemporary French gastronomy, Dessirier honours Paul Bocuse's sea bass recipe this spring. 

Invented in 1976 by Paul Bocuse, who this year celebrates his 90th birthday and his 50 years of 3 Michelin stars, this recipe remains emblematic of the French gastronomic cuisine today and more than ever.

It requires a delicate and technical preparation. The famous sea bass is a white-flesh and flavored fish which preserves all its delicacy in this recipe thanks to its cooking in puff pastry.

Stuffed with pike-perch, lobster from Brittany and scallops, it is served with Choron sauce, a mix based on a Béarnaise sauce with tomatoes. Its oven-cooking is the promise of a crispy pastry and an especially tender flesh.

Sold for 2 people - 49€/person (98€ for 2)