Sea Bass season
At the height of its season, this remarkable fish, with flesh both delicate and full-flavoured, firm yet melting, inspired one of the founding dishes of my cuisine: Lucie Passedat sea bass. Through this dish, I wished to pay tribute to my grandmother, who dearly loved this fish.
Gently steamed in a fish fumet, the sea bass fillet is served with a sauce akin to a sauce vierge, combining olive oil, basil, coriander and tomatoes, finely hand-chopped, finished with a touch of truffle — a subtle nod to our Quercy roots. A meeting of sea and land flavours, designed to be enjoyed with a spoon, to savour its sensuality to the very last bite.
Another expression of sea bass is offered on the menu at Le 1917, delicately cooked skin-on and served with seasonal vegetables.
Learn more about our Mediterranean fish
Discover our three-Michelin-star restaurant
Gently steamed in a fish fumet, the sea bass fillet is served with a sauce akin to a sauce vierge, combining olive oil, basil, coriander and tomatoes, finely hand-chopped, finished with a touch of truffle — a subtle nod to our Quercy roots. A meeting of sea and land flavours, designed to be enjoyed with a spoon, to savour its sensuality to the very last bite.
Another expression of sea bass is offered on the menu at Le 1917, delicately cooked skin-on and served with seasonal vegetables.
Learn more about our Mediterranean fish
Discover our three-Michelin-star restaurant
