Portraits of the catch

Scorpionfish

The scorpionfish is a large rockfish, growing up to 50cm in length. Rather like a prehistoric sea creature, it has a stocky body, a massive head and a very wide mouth. Its dorsal fin, notched from head to tail, carries sharp spines containing a potent venom. The scorpionfish lives on the rocky seabeds of the Mediterranean. Once cooked, its firm flesh flakes apart into “scales”. Its taste is intense, wild and utterly unique.

Once cooked, its firm flesh flakes apart into “scales”. Its taste is intense, wild and utterly unique.

Carabinero

A striking deep red in colour, the carabinero is a crustacean found on the sandy seabeds between the Strait of Gibraltar and southern Portugal. It has a slightly flattened body and, on its large head, a gently curved groove marked by three characteristic notches. Prized for its flavour and texture, the carabinero is highly regarded in Andalusia, particularly for the rich flavour of its head. Notably, it is low in energy yet rich in protein. This gourmet crustacean can grow up to 30cm, but we select ours at a medium size, for the most tender texture and the most intense flavour.

Palamós prawns

It is between May and July that the fishermen of Palamós bring in the finest gambas, into their small harbour on the Costa Brava. This crustacean, found nowhere else, has a distinctive red and bluish colouring. But what makes it truly unique and delectable is the rich, meaty coral beneath the head. This head, however, is fragile and travels poorly. Before even considering how to serve Palamós gambas, we first had to find a way to transport them intact, from the Catalan harbour all the way to Paris. Only then could an exacting mastery of cooking bring out the sublime flavours of this dish, best savoured with eyes closed.

Octopus

This is an exceptional dish that we will endeavour to offer you whenever rare arrivals allow. Pulpito can be found from February to April, still very small, on sandy seabeds in a small Mediterranean area of northern Spain. This white octopus is highly prized for its flesh, far more tender than that of the common octopus. Yellow-orange on top and white underneath, it has a small, narrow, oval-shaped head. Its mantle is broad and extends between eight long tentacles, each fitted with a single row of suckers. It can grow up to 50cm long, but we always select pulpitos under 10cm, to offer them to you at the very peak of their flavour.

Grouper

Back on the Provençal coast, the grouper is the emblematic fish of the Mediterranean seabed. Rather solitary by nature, it lives among rocky depths down to 100 metres, feeding on fish, cuttlefish, octopus and squid. The grouper reaches female maturity at around 4 years old, then becomes male at around 9 to 12 years old. It can live up to 50 years and reach 100kg for a length of 2 metres. This spectacular fish, with its massive, oval body, offers firm and delicious flesh, deserving of nothing less than royal treatment.

This spectacular fish, with its massive, oval body, offers firm and delicious flesh, deserving of nothing less than royal treatment.

Dentex

The denti is a fish prized for its firm flesh and succulent flavour. A member of the bream family, it is distinguished by its teeth — eight formidable canines, some of which protrude beyond its lips, giving the fish its name. This magnificent creature, of unrivalled voracity, feeds on small fish, with octopus as its ultimate delicacy. The denti is found in the Mediterranean from spring to autumn, before heading out to open water. This majestic fish, with its striking colouring, had all but disappeared from our shores — we’re delighted to welcome its return today.