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agandir - Jean-Pierre Jacob Bateau Ivre
The Chef Jean-Pierre Jacob of the restaurant "le Bateau Ivre" prepares us : "Rost féra (fish) of lake Leman, broth mussels with coconut, a fondue of baselle"

From the sunny days, the “Bateau ivre” restaurant, twice studed by the Guide Michelin, invite you to enjoy its panoramic terrace up above the lake Bourget. Jean-Pierre Jacob, high Chef Relais & Châteaux and his team are glad to introduce you to a creative, rich of flavours, authentic and thinking around the locals products cooking; fishes from the lake are at the honor in this cooking.
The bigger wish of the team is to make you feel good and having nice and friendly moment in an exceptional place.

The Chef recipe :

For 6 persons :
-6 féra filets of 150g
-10 tablespoon of grape seed oil
-6 slices of turmenic and curry bread

For the fondue of baselle
-150 gr of baselle
-50 gr of beurre
-Salt and piper


For the continuation of the recipe please contact us by e-mail here !

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