Auberge de la Marine

In the salt-misted air of Le Crotoy, Chef Pascal Lefebvre crafts a sustainable tribute to the Baie de Somme at Auberge de la Marine. The cuisine is defined by a rigorous commitment to local sourcing, exemplified by the pressed sea bass. This dish features pristine fillets compressed with sand carrots and served alongside a vibrant chervil sorbet, offering a startlingly fresh temperature contrast. Technique is paramount; the wild boar carbonade is confited for hours in abbey beer until the meat achieves a melting, fibrous texture, served with a rich aligot enriched with fresh Tomme de Somme cheese. The aroma of reduced beurre blanc, infused with saline sea aster, accompanies expertly poached hake. Presentation is clean and focused, allowing the natural colors of the maritime landscape to shine. Every element, from the citrus-soaked baba to the roasted Vironchaux apples, is executed with a technical finesse.