Style / Ambiance: Where better to forge a career and reputation out of seafood gastronomy than in a country that celebrates shellfish like no other? This year Yves Mattagne has been given two stars in the Michelin Guide and an award from Les Grandes Tables du Monde.
From his intimate and recently refurbished restaurant in the Radisson Hotel, Mattagne offers a changing and fresh seafood menu, but one fixture on the menu remains Mattagne’s dish extraordinaire: Homard à la Presse. This translates, with less delicacy, into ‘lobster press’, a contraption that is essential to this dish and used in only four other restaurants in the world. For lovers of lobster this is a must, not only for the exquisite taste but all the theatrics that go with it. When ordering ‘Homard à la Presse’ the lobster is brought to your table where it is pressed in the elegant silver device, the juices collected are then mixed into a fresh mousse that accompanies the meat. The result of this theatrical flair is an extraordinary dish with flavors you are unlikely to experience anywhere else.