poissons

It’s been quite a long time since we’ve talked about Calais. A restaurant there is worth the visit : the Grand Bleu (Big Blue). Its specialty is fish ; ok, ok it’s a little bit obvious, as it’s right in front of the fish auction market.

Mathieu Colin, the chef, earned his stripes while being a student at the Ducasse group. His cuisine is inventive and original, and he cooks fish as well as meat. Just take a look at the menu : « Sole / Langoustine Duet with Asparagus Coulis », « Monkfish in Chorizos sausage breadcrumbs », « Licques Guinea Fowl with Seasonal Vegetables ». Interesting, isn’t it ? Plus, the menus are quite affordable (from 19 to 45 euros). Isn’t it what you call a top tip ?

Further details on the Grand Bleu website