Chef Alexandre Gauthier at the helm of his fifth address, Sur Mer restaurant. Instagram screenshot / @ilyafoodstorie
Conservation of fish species, seasonality and traceability… In his new brasserie on the Côte d’Opale, the two-star chef invents sustainable seafood cuisine. Anti-waste recipes, bones included.
Northern California, that’s how chef Alexandre Gauthier sees the Côte d’Opal, and more specifically, the small seaside town of Merlimo, where he just opened Sur Mer (1), his fifth address. The two-star chef from La Grenouillère (2), in La Madelaine-sous-Montreuil, is one of the champions of Hauts-de-France gastronomy, a region overlooked by tour guides and too often associated with Wales. the rain With “La Grenouillère”, Alexandre Gaultier proved that Pas-de-Calais and the four surrounding departments were also a storehouse of fine goods, a melting pot of creativity and talent, in short, an area of taste.
By opening Sur Mer, both a fish and shellfish brasserie and a festive beach bar, he once again broke stereotypes. The venue, on the immediate edge of the beach, is built according to the clean lines of international architecture, very present in Merlimont and punctuated with pop notes, like the counter…
Source: Le Figaro
