Do you have a special event to celebrate or are you planning a diner with friends? We will help you to find the perfect wine.
For 4 people
4 slabs line-caught sea bass,
1 cooked beetroot,
1 teaspoon balsamic vinegar,
Wasabi,
8 sardine fillet,
8 Norway lobsters,
Kaffir lime,
Bread crumbs with squid ink
Put the beetroot, balsamic vinegar and wasabi through a mixer. Add salt and pepper.
Take this purée and form it into balls, then coat with the bread crumbs (made from sandwich loaf and squid ink).
Crush the sardines and the meat from the Norway lobsters. Panfry them for just one minute in olive oil.
Grate a little of the Kafir lime skin.
Fry the croquettes in grapeseed oil.
Roast the sea bass in virgin olive oil.
Garnish.
Restaurant Le Patio (33 120 Arcachon, France)
www.lepatio-thierryrenou.com
Exclusively for our members!
As a member of the Club des Vignobles André Lurton, you are welcome to share your favourite recipes! After trying them out, our team will publish them on our site for everyone's benefit!
Not yet a member ? Sign up now !
![]() |
Legal Age
To visit our website, you must be of legal age to purchase alcohol in your country of residence. If there are no laws on this matter in your country of residence, you must be at least 18 years old.
By clicking this button, you agree that you accept all terms and conditions of this site.