Taste! In the kitchens of the Spinnaker
[Recipes] Beef chuck and lobster, shiitake, celery purée and candied lime - "Minute" raspberry millefeuille
In pictures, follow step by step the recipes, tips and tricks of the chef
At the helm of the Spinnaker in Deauville since 2008, chef Frédéric Lesieur takes you to some of his regular suppliers: the fishmonger Vents et marées in the Deauville market, and the butcher Philippe Dachy in Merville-Franceville-Plage.
In the kitchen, he deciphers step by step a salty-sweet "land and sea" recipe: Beef chuck and lobster, shiitake, celery purée and candied lime. Cyrille Gérault, the Spinnaker's pastry chef, sings the dessert menu in the dining room, before making a "minute" raspberry millefeuille...
Far from fashion and the beaten track, in a modern, refined and elegant setting where the art of the table and flavors are combined, Frédéric Lesieur offers you a cuisine rich in travel, with flavors from Asia, Italy and the Mediterranean. His gastronomic cuisine is based on contrasts of hot and cold, sweet and salty, and crunchy and soft.
