Environmentally responsible chef Christopher Coutanceau only uses line-caught fish and locally caught shellfish and crustaceans.

Two Michelin stars acknowledge the creativity and magic of a place that chef Christopher Coutanceau has perfected down to the last detail with his partner, sommelier Nicolas Brossard.
Coutanceau's abiding love for the ocean came from his grandfather, who started him fishing at age four. When not fishing, he can be found surfing or diving whenever he has a moment.
The ocean has never ceased to amaze him. It provides inspiration for his cooking every morning. His intimate knowledge of water gives him strength, discipline, and flawless consistency.
A member of several associations for the preservation of marine resources, Coutanceau supports sustainable fishing that respects seasons and quotas.