On your plate
A very light sauce of garlic cooked in milk provides a delicate counterpoint, allowing the flavour of the fish to take center stage. This dish is emblematic of the cuisine of La Cagouille and of the personal style of Gerard Allemandou.
Nothing beats a cod steak just coloured in a frying pan and then finished in an oven barely at 100 °, to ensure it is cooked just right.
A light sauce of garlic cooked in milk provides a soft counterpoint, allowing the flavour of the fish to stand out in this dish. This dish is emblematic of the cuisine of The Cagouille and of the personal style of Gerard Allemandou.
The red mullet is one of our house specialties
The mullets, the size of sardines, small enough that they are bone-free, are gently fried in olive oil to preserve the unique crunch of their trademark crispy skin. A dash of olive oil and coarse salt is sufficient to complete this dish, oozing with marine flavours.
For over twenty years, Freddy Amy and Adama Thiam have skillfully crafted something new every day to keep the “Cagouille style” alive.
“Every morning the tide arrives along the coast of France, of Europe and of Rungis, and our Chefs find out what the catch of the day was, and what is the freshest. All our shellfish are always delivered live. Every day, the most suitable recipe is selected to achieve a menu that changes daily depending on the catch, the Chefs’ inspiration and the season. Each year we cook more than a hundred different recipes, always with the essential idea to respect the specific flavour of the product at hand.”