Press review of Christopher Coutanceau's Establishments in La Rochelle

Vincent Ferniot travels around the country and reveals his guests' secrets, inviting us to discover France's finest regions. Today, he welcomes chef Christopher Coutanceau.

Cognac inspired by the sea with an iodized touch was the challenge a winemaker from Charente-Maritime set herself, hand-in-hand with the team from the starred Restaurant Christopher Coutanceau in La Rochelle. The first bottles are ready.

On the menu: a La Rochelle-style mouclade to start with, followed by mackerel fillets in vinaigrette with crunchy vegetables as the main dish. And, to finish off, the chef proposes a sweet delight to complete the meal that's totally melt-in-the-mouth yet crispy: rhubarb, raspberries and crunchy shortbread.

Christopher Coutanceau, three-starred chef-fisherman from La Rochelle and his Blancpain Fifty Fathoms, icon of ocean depths.

We're whisking you off with us, through this port city that's great to live in and where you can enjoy a wonderful breath of fresh air as you stroll around discovering our can't-miss, best places in La Rochelle. With its friendly atmosphere, the enchanting ocean, Île de Ré on hand and events season-in, season-out, La Rochelle is a must-visit destination that you'll never want to leave.

Three-starred chef Christopher Coutanceau opened his marine-themed bistro, the place-to-be, overlooking the ocean, right next-door to his gastronomic restaurant.

For food lovers and fine gourmets, a trip to La Rochelle-based chef Christopher Coutanceau's restaurant is definitely an experience to go for. The three stars awarded by the Michelin Guide are the assurance of exceptional cuisine focusing on produce from the sea and its seasonality.

Christopher Coutanceau, born and bred in La Rochelle, is a passionate chef-fisherman, honoured with a third Michelin star in 2020.

The three-star chef and eco-friendly watchdog from La Rochelle, is definitely not giving up in the midst of the catering sector crisis. Christopher Coutanceau rises to all challenges when it comes to his three-star restaurant and his bistro overlooking the ocean.

Ikejime, a Japanese technique for killing fish, now boasts its French association headquartered in La Rochelle. Filière Ikejime intends to offer training courses all along French coastal regions to master this method acclaimed by starred chefs.

La Rochelle-based three-starred chef and advocate of local-food networks Christopher Coutanceau takes part in a get-together on "eating better" with Sud Ouest, TV7 and the Nouvelle-Aquitaine Food Agency.

In this episode of "Chemin de Tables", TheFork meets chef Christopher Coutanceau in his three-star gastronomic restaurant in La Rochelle. He talked to Elisabeth Le Gall and Romane Groleau about his career path, his iodized cuisine and his love for the ocean.

Just a stone's throw from La Concurrence Beach, this intimate, elegant Relais & Château establishment whisks you off into the art of living and the ocean of three-starred chef Christopher Coutanceau and his partner Nicolas Brossard.

Three stars but two guys running this legendary establishment in La Rochelle. Behind the cooking range, there's chef-fisherman Christopher Coutanceau and in the dining area, director-sommelier Nicolas Brossard. Wine is forever within reach to exalt, accompany and inspire dishes and spirits also take pride of place in this restaurant set in cognac country.

The greatest starred chefs often open a second establishment, a bistro close by that's more affordable, more relaxed. These spaces are an invitation to discover a more popular, more accessible image of a chef. The columnists from the "Table des Bons Vivants" give you their favourite addresses.

Christopher Coutanceau, who we met two years ago in La Rochelle, has just been awarded a third Michelin star. Recognition that stems from his work and his 100% marine-themed menu: sea urchins, squid, sardines and even the fish bones! When he's not out fishing himself, Christopher Coutanceau loves going to the fish auction early in the morning… his menu features only locally-fished produce.

By 2025, restaurant owners in La Rochelle will have to drastically reduce their waste if they don't want to pay more incentive fees. For some, it's no longer an issue as they've already rolled out a zero waste approach.

Laurent Mariotte teams up with 'bons vivants' for a show on everyday cuisine: these chefs, artists and intellectuals all have one thing in common, a passion for eating well, which they share for 1h30 with Europe 1 listeners. Gourmet strolls through markets and to meet with producers, easy recipes and advice in line with listeners' interests... the can't-miss show for those who love to indulge!

Christopher Coutanceau, a French chef running a restaurant rated 3 stars by the most famous guidebook, proposes sustainable gastronomy respecting the limited resource of the planet.

3-starred chef, Christopher Coutanceau, is also a fisherman. Proud of the treasures of the seas, he has published a book "Les saisons de l'océan". This guide-type book details in particular best practices and best seasons for fishing and for cooking different types of fish.

Christopher Coutanceau needs no introduction. This La Rochelle-based chef, three-starred since 2020, has imposed a signature yet goes far beyond with an art of living, infused with authenticity, in tune with a region and its light and, above all, his unconditional love for the sea, source of wonder, serenity and inspiration.

"Fish, algae, seafood and shellfish: everything edible that comes from the sea succumbs to Michelin three-starred chef Christopher Coutanceau's talent. Fascinated by the ocean since childhood, he promotes awareness of the seasonality of marine produce in "Les saisons de l'océan" (The Ocean's Seasons) (published by PC Editions, 2021)."

"Christopher Coutanceau illustrated yet again his commitment to the environment and in particular the sea when he published a book on 25 November entitled "Les saisons de l'océan" (The Ocean's Seasons) (194 pages – €25) published by Éditions du Lizay."

Three-starred chef Christopher Coutanceau presents his new insightful book "Les Saisons de L'Océan" (The Ocean's Seasons) on location at La Rochelle Aquarium.

"In February 2020, the Blancpain Fine Watchmaking Manufacture showed its support for haute cuisine by partnering with the famous Michelin Guide. This announcement, at a time when the health crisis was in full swing and was severely impacting the tourist sector, confirms the brand's strong commitment to the most talented chefs. This complicity that has spanned over thirty years focuses on a common set of values: precision, excellence, the art of assembling, creativity, tradition, authenticity... A wonderful tale that is enhanced over the years with new star-studded friendships."

Terrace war ("La guerre des terrasses")

"Winter is just around the corner in la Rochelle but dishes are still all the rage to continue to enjoy the Ocean. On the menu: marine-themed wonders as well as fine cold cuts, sorbets, remarkable eaux-de-vie and sustainable tableware with 100% local twist.

"La Rochelle-based three-starred chef Christopher Coutanceau presents his book "Les saisons de l'océan"

"Christopher Coutanceau, the chef-fisherman from La Rochelle, one of the Blancpain Fine Watchmaking Manufacture's new friends, stops for a moment to evoke his relationship with time. From 'all hands on deck' in the kitchen to the future of the oceans through his commitments, it's always a matter of urgency."

"In La Rochelle, chef Christopher Coutanceau has just been awarded his 3rd star. Fanny Fougerat, one of the few women winemakers, makes "bespoke" eau de vie. In Angoulème, Denis Dodeman, chief architect of national historic monuments, is restoring the facade of St Peter's Cathedral. In Royan, art historian Charlotte de Charrette chronicles 1950s architectural heritage."

"French people adore squid and cuttlefish. Squid, also known as calamari, delights consumers as it's fine and tasty, and conjures up Southern-style cuisine. Cuttlefish is also well-loved, in particular for its iodized taste and its black ink, which adds an unusual colour to dishes. But where do the squid and cuttlefish we eat come from?"

***chef Christopher Coutanceau and his team talk about the importance of respecting "the Ocean's Seasons" - which is also the title of the chef-fisherman's new book ("Les saisons de l'océan") available in November!

"Christopher Coutanceau, the three-starred chef-fisherman from La Rochelle needs no introduction. In addition to his gastronomic restaurant, he's at the helm of this marine-themed bistro, inaugurated in June 2017, hand-in-hand with his partner Nicolas Brossard."

"En route right now for Christopher Coutanceau's marine-themed bistro in La Rochelle. This bistro, a few steps away from the three-starred chef's gastronomic restaurant, gives pride of place to the catch-of-the-day."

"The must-of-musts: La Yole de Chris! Chef Christopher Coutanceau boasts two establishments along La Concurrence Beach, in the centre of La Rochelle. The three-starred restaurant, epicentre of local gastronomic life, needs no introduction. Next door is its extension, La Yole de Chris bistro, with its terrace protected from the wind and an indoor dining area with large bay windows and rectangular wooden tables."

"For Chef Christopher Coutanceau, "all this talk about fish that's noble or isn't, is rubbish". What's more, this native of La Rochelle has been fascinated by sardines since childhood. He even made this popular, inexpensive fish the signature dish in his three-starred restaurant, by cooking the animal from "head-to-tail", without wasting anything. For Society, he proposes a delicious summertime light tart recipe, concocted with Victor Pennanéac’h, the chef of his marine-themed bistro, La Yole de Chris."

Natural cockles, dill, lemon juice and thyme sauce by Christopher Coutanceau.

"Chef Christopher Coutanceau has opened a hotel in a former shipowner's mansion, where guests who delight in his three-starred restaurant can pursue their pleasure."

"In this ode to the ocean, the three-starred chef Christopher Coutanceau wishes to make its name a committed destination." Stop-off at La Villa Grand Voile.

A getaway to La Villa Grand Voile, to discover the thousand-year-old city of La Rochelle.

Eric Morgane visited La Villa Grand Voile for its reopening and presented his show "Le Baladeur de France Bleu La Rochelle" live and direct from the hotel.

"Between his passion for nature and his anger when it comes to industrial practices, the militant chef from La Rochelle gives it his all when it comes to produce and homemade dishes"

"Hand-in-hand with winemaker Fanny Fougerat, the three-star chef wishes to blend iodized air with eau-de-vie, by exposing barrel wood to the elements of the ocean for a year in an oyster farm on Île de Ré."

"Christopher Coutanceau, in the name of the sea. La Rochelle is known for its towers, its port, its aquarium, and a name: Coutanceau, which conjures up a real institution in Charente-Maritime.

"A new experience at aging eau-de-vie. The trio of Christopher Coutanceau, committed chef-fisherman, Nicolas Brossard and Fanny Fougerat, respectively chef, head sommelier and winemaker-distiller in the Cognac Appelation, are trying out a new method of aging for a vintage that will finish off in barrels infused with sea air. Thanks to nature and its scents, a host of potential new combinations will be showcased.

"The Michelin Guide has honoured the La Rochelle-based chef with three stars once again. An endorsement for Christopher Coutanceau who keeps his faith alive despite the pandemic."

"In La Rochelle, a seaside resort in the south-west of France, the name Coutanceau is known by all. Chef Christopher Coutanceau, born and bred in this wonderful city, has considered the sea as his playground since childhood. He recently opened an 11-room hotel here, La Villa Grand Voile."

"The name Coutanceau combined with Fanny Fougerat's cognacs for a one-of-a-kind experience exalting marine scent and Charente eau-de-vie flavours.

La Rochelle-based Christopher Coutanceau, a chef-fisherman and campaigner for responsible fishing, proposes a highly-original mix of seafood and sake in his restaurant. He illustrates it here with this recipe: medley of oysters and scallops in kaffir lime sea-water froth.

A TF1 report. The "Journal de 20h" presents a subject about takeaway services, in particular from La Yole de Chris and the Restaurant Christopher Coutanceau***. A report produced by Didier Piereschi and Alexandre Gaudin.

Three-star chef Christopher Coutanceau's savoury recipe book and pastry chef Benoît Godillon's sweet recipe book in the latest 2020 issue of Thuriès Magazine (No.325 - December 2020)

Jérôme Pitorin stops off in La Rochelle with its old towers, its quaysides, its cobbled streets and its half-timbered houses dating back to the Middle Ages. The presenter sails out to sea and goes fishing for sea bass with three-starred chef Christopher Coutanceau, then heads back to taste the catch-of-the-day at La Yole de Chris.

"Direction a few well-established addresses that have tailored the dishes on their menus to this new in-home dining fashion"

"Christopher Coutanceau's fish and shellfish. Relais & Châteaux, Michelin three-starred chef Christopher Coutanceau has started up his takeaway and home-delivery service again (7/7), first rolled out during the spring."

"La Rochelle-based three-starred chef Christopher Coutanceau and his partner Nicolas Brossard are rolling out their takeaway and home-delivery service once again this Wednesday, 4 November.

"In La Rochelle, chef Christopher Coutanceau doesn't make do with just Michelin stars. He fights every day to protect the sea's resources. He explains his approach to Infravert"

On 22 September 2020, French TV channel TF1's "Journal de 20h" devoted a report to chef Christopher Coutanceau, a committed chef-fisherman. A portrait produced by Quentin Fichet and Jean-Philippe Hequette.

"Ocean passion cuisine", a portrait of chef Christopher Coutanceau to read in the 17/09/2020 issue of Followed magazine.

On Sunday 13 September 2020, French TV channel TF1 broadcast a 25-minute report in its "7 à 8" show devoted to Christopher Coutanceau. A topic produced by Clément Fouquet and Arnaud Maurial.

In Paris Match, available on 10/09/2020, Catherine Roig chose La Villa Grand Voile Christopher Coutanceau among the "elegant, gourmet getaways to celebrate the Indian summer".

Malulo Factory is a La Rochelle-based studio, specialized in creating original posters of La Rochelle, Île de Ré and the surrounding area.

La Villa Grand Voile - Christopher Coutanceau is in the September 2020 issue of "Le Journal de la Maison"

"Ils ont fait l’actu". Christopher Coutanceau, Michelin Guide 3-star chef: "I've been dreaming of it since childhood and my dad had two stars"

In Le Figaro Magazine of 21/08/2020, Jean-Bernard Carillet praises Restaurant Christopher Coutanceau ***, La Yole de Chris and La Villa Grand Voile - Christopher Coutanceau.

A show devoted to Charente-Maritime during which chef Christopher Coutanceau teaches listeners how to cook with Charente-Poitou butter

"After three years of work to renovate a former mansion house, La Villa Grand Voile opened in June. With the intention of being on a par with the three-star restaurant."

"In La Rochelle, Christopher Coutanceau prepares lobster in a variety of ways. His father Richard reigned in the kitchen before him: together they imagined stewed shellfish that would make the most sumptuous jugged hare green with envy." A report by Stéphane Durand-Souffland on a 100% local pairing boasting Chardonnay from the Domaine Saint-Nicolas conjured up by Nicolas Brossard.

"Today's Sustainable Gastronomy Day. The United Nations have been celebrating this since 2016 "because eating sustainably-produced local food is good for your life, for the environment and for the economy". We talked to La Rochelle-based three-starred chef Christopher Coutanceau, who has been advocating sustainable fishing for years and was awarded the Michelin Guide's first sustainable gastronomy prize (2019)"

Thibaut Danancher has chosen La Yole de Chris among 'Le Point's' "5 favourite addresses to enjoy a meal again by the seashore."

On 8 June 2020, during World Oceans Day, Restaurant Christopher Coutanceau and Relais & Châteaux establishments show their commitment to marine biodiversity

Thibaut Danancher has chosen La Yole de Chris among 'Le Point's' "10 favourite addresses to enjoy a drink again."

Le Monde devotes an article to takeaway services during lockdown, mentioning in particular the "To Go" offer proposed by La Yole de Chris and the Restaurant Christopher Coutanceau.

The "20 Heures" news team proposes a look back over the week's news in pictures and chooses chef Christopher Coutanceau and the launch of his "Coutanceau To Go" service during lockdown.

"La Rochelle-based three-starred chef Christopher Coutanceau is starting up a takeaway and home-delivery service across La Rochelle and surrounding area to begin with and soon on Île de Ré."

La Rochelle-based three-starred chef Christopher Coutanceau proposes a takeaway and home-delivery service, Coutanceau To Go, starting Wednesday 6 May.

Leïla Kaddour paid a visit to chef Christopher Coutanceau in La Rochelle, for her programme broadcast on 30/04/2020 on France 3 Nouvelle-Aquitaine

Christopher Coutanceau's interview in the "Coup de food" column by Véronique André.

"The chef's mood-boosting recipe: Every day, a well-known chef lets us into the secrets of a mood-boosting recipe." By Alice Bosio

"La Rochelle-based Christopher Coutanceau, the only three-starred chef in the centre-West of France, fishes some of the produce he cooks. Flashback over the career path of a man committed to the sea and to his cooking range."

Alain Marschall and Olivier Truchot welcome chef Christopher Coutanceau

"The sea has always been Chef Christopher Coutanceau's horizon. Recently honoured with a third Michelin star, he campaigns for traditional, seasonal fishing. This chef-fisherman can't imagine fish disappearing from market stalls and fish auctions becoming silent."

Three-starred chef Christopher Coutanceau invites the participants of "Top Chef" season 11 to his establishment in La Rochelle for a round focusing on "head-to-tail" fish.

"Michelin Guide three-starred chef Christopher Coutanceau will meet with pupils from the hospitality-catering sections of Notre-Dame-du-Roc High School, in La Roche-sur-Yon, on Thursday 5 March 2020.

"The chef from La Rochelle, now 41, has just been awarded a third star by the Michelin Guide. A seasoned fisherman, Christopher advocates sea-focused cuisine using produce sourced from sustainable, artisanal fishing."