L'Oursin - L'Hôtel Bleu

13620 CARRY-LE-ROUET

14.5/20
Chef's Restaurant

5 PHOTOS

Chef Ilane Tinchant

Cooking Gastronomic | Mediterenean | specialty

Price Indicative price per person (excl. drinks)

145€ à 185€

Gault&Millau's review

14.5/20

Chef's Restaurant Trained by the likes of Guy Savoy, Guillaume Sourrieu at L'Épuisette and Dimitri Droisneau at Villa Madie in Cassis, 28-year-old Ilane Tinchant took charge of the kitchens at L'Oursin, the new flagship restaurant in Carry-le-Rouet, just a stone's throw from Fernandel's home. Set in imposing concrete, glass and steel architecture overlooking the pretty port, the long, sleek white and blue dining room is reminiscent of the passageway of a luxury liner. In perfect osmosis, this young chef pays tribute to the Mediterranean with a 100% marine menu. On the "voyage" menu, a Camargue oyster au naturel, with pink berry vinaigrette, ginger and chives; the sublime salt-cooked liche, on a seaweed consommé and sparkling galley carcass, grapefruit and black lemon sorbet. This is followed by an impressive texture of cuttlefish confit in its ink, cuttlefish veil on a garlic and shallot emulsion. The monkfish pavé is served warmed, with herb jus, chili oil, fennel salad and iodized juices; then comes the grilled st. Pierre, roasted buckwheat cream with black garlic cordifole, sea purslane and shellfish marinière with tagetes oil that brings a light citrus perfume. An emulsion of prosecco, raspberry, ginger and samphire precedes a creamy chocolate, cocoa and cypress shortbread with blackberry texture and herb juice. In short, fish cooked to perfection, accompanied by a good Condrieu, for example. And as one cannot go without the other, the service is efficient and friendly.

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