A former cafe dating back to the 18th Century, situated at the foot of the Chain Tower in La Rochelle’s historic harbour, has been the home to Grégory Coutanceau’s Les Flots since 1997. Though only twenty-two when the restaurant first opened, Grégory Coutanceau has become one of the leading names in La Rochelle’s culinary scene.
Named the best young chef of 2000 by the gastronomique guide, Champérard, Coutanceau is son of Richard and brother of Christopher; one of France’s famous culinary dynasties.
Les Flots - whose motto is ‘an ocean of flavours’ - specialises in seafood, mixing fresh ingredients sourced daily from the local fish market with more exotic touches. With an extremely well-stocked cellar, Les Flots is an ideal place to start your journey through Poitou-Charentes’ unique culinary offerings.
With both à la carte and set menus available, Les Flots caters for a variety of tastes; including those that avoid the offerings of the sea. The lunch-time menu, “Retour de Pêche”, offers exceptional value at €29 per person; with the menu changing every two weeks.
Some of Les Flots’ Signature Dishes
Starters
- Fillet of large sole and tongue of Ile de Ré sea urchin in a pistachio crust, butternut confit and squash cream, jus of roast chicken.
- Charentaise-style gros gris snails, potato cake with a rich jus.
- Lightly seared duck foie gras with Pineau des Charentes, pear chutney with elderflower vinegar, home-made walnut bread.
Seafood and fish selection
- Tasting plate of oyster n°3 - special oysters of Pertuis.
- Roasted monkfish on the bone, crisp pissaladière with fresh market tomatoes and anchovies in oil, Iberian pork foam and black garlic flesh.
- Baked sea bass, open cuttlefish and crab ravioli, celeriac mousseline and jus from the pan.
- Freshly caught sole lightly griddled with salted butter, sweet potato dauphinois and chestnut shards.
Desserts
- Rubinette apple tart Tatin, arlet crisp, Poitou saffron quince, caramel ice cream.
- Traditional Saint-Honoré cake, chiboust cream with Madagascan vanilla.
- Creamy Gianduja rocher, extreme chocolate and ile de Ré salted caramel cookies, banana and passionfruit sorbet.
Please click here to learn more about Les Flots by Grégory Coutanceau!
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