White fish such as cod, sole, plaice, hake, haddock, pollock, whiting, etc. are most appropriate.
- Plaice fillet poached with citronella
- Panfried codfish with soy sauce
- Line-caught hake à la plancha with melted butter and Espelette pepper
We recommend oily fish such as tuna and salmon prepared as a tartare to accompany Château de Fargues.