A few days ago, we attended the first service of Guy Savoy’s new restaurant: L’Etoile sur Mer. Following in the footsteps of L’Huitrade, which opened just across the street, and teaming up with the same chef, Clément Leroy, L’Etoile Sur Mer is a delicate fish restaurant.
Clément Leroy confides that he liked the idea of opening a fish restaurant, but wanted to offer cooked fish rather than just perfectly cooked fish, as most restaurants do. For him, fish must not only be perfectly cooked, but also cooked with sauces to give it body and consistency.
In this fledgling restaurant, we were able to taste refined, sparkling fish cuisine, combining tradition and creativity.
Appetizers Mackerel
Mackerel in two layers
mackerel in two layers
Crispy red mullet fillet with pepper
Monkfish in a crust, shallot confit jus
La Perle
Puff pastry brioche with candied fruit, ice cream and sorbets
All accompanied by a Sancerre “Les Denisottes” 2013 Claude Riffault and a Bourgogne Côtes d’Auxerre “Corps de Garde” Domaine Goisot.
Étoile-sur-Mer
18 rue Troyon Paris 17e
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