21. L'AIR DU TEMPS
Liernu, Belgium
22. SANT PAU
Sant Pol de Mar, Spain
23. DAL PESCATORE
Canneto Sull' Oglio, Italy
24. MUGARITZ
Errenteria, Spain
25. PIAZZA DUOMO
Alba, Italy
26. LA MARINE
Noirmoutier, France
27. COMBAL.ZERO
Rivoli, Italy
28. LEDOYEN
Paris, France
29. LA GRENOUILLÈRE
La Madelaine-sur-Montreuil, France
30. AUBERGE DE L'ILL
Illhausern, France

29

Photo Courtesy of: Spanish Hipster

La Grenouillère
La Madelaine-sur-Montreuil, France

AUBERGE DE LA GRENOUILLIERE
33-3 21 06 07 22
WWW.LAGRENOUILLERE.FR

Among the group of chefs who practice the hard-core version of naturalism that is in vogue these days, Alexandre Gauthier might be the edgiest of them all. After inheriting a successful family restaurant, he added a gorgeous modern dining room, while changing the cuisine from traditional French to what one diner described as “experimental dishes using fabulous products.” An example of the style of cooking Alexandre favors is the way he prepares a lobster tail: He cooks the plumpest Breton lobster tail you have ever seen and buries it within a pile of juniper berry branches, then, using a blowtorch, sets the entire bundle on fire. The fire has subsided by the time the dish arrives tableside, but the slight taste of smoke permeates the lobster. It gets even better when the server instructs you to eat the tail with your fingers. No wonder one reviewer described the experience as being “as sauvage as it gets.”