Dish Portrait
Escalopes de Bar Sauvage au Caviar
Wild Atlantic sea bass escalope poached to succulent perfection, layered with rich Osetra caviar and drenched in an organic champagne and citrus butter reduction.
Culinary Narrative
A hallmark of our three-star Michelin gastronomy, this dish represents the highest peak of French culinary precision. Hand-caught sea bass is carefully sliced and lightly seared on one side to preserve its delicate juices, then paired with a generous mound of imperial Osetra caviar. The velvet champagne-butter sauce, reduced over twelve hours with hand-picked organic citrus peels, balances the saline luxury of the sturgeon pearls with a bright, crisp finish.
Our culinary team sources the sea bass from wild Atlantic lines near the Brittany coast, ensuring pristine muscle texture and unmatched clarity of flavor. Each caviar batch is inspected personally under specialized conditions to match the creaminess of the citrus reduction.
Chef Bernard Pacaud's Thesis
"For over three decades, this formulation has embodied the absolute thesis of Roisie: simplicity is the ultimate sophistication. By elevating fresh wild sea bass with salt-kissed sturgeon pearls, we capture the pure, raw soul of the sea, softened only by the grace of vintage Champagne butter."
Ingredients
- Wild Sea Bass
- Imperial Caviar
- Champagne Reduction
- Charentes Butter
- Amalfi Lemons
- Garden Chervil
Sommelier Recommended Drink
Our Master Sommelier recommends a chilled glass of 2018 Leflaive Puligny-Montrachet (Burgundy White). Its citrus precision and hazelnut finish effortlessly cut through the butter emulsion.
Allergens
- Fish
- Dairy (Lactose)
- Sulfites
Nutrition
- Protein: 34g
- Fats: 18g
- Carbs: 4g (Gluten-Free)
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