Wellness & Indulgence
Essential as well as delicious, well-being is a new fixture on the menu at Tables Barrière thanks to some mouth-watering dishes created by Mikael Amisse, Chef at La Thalasso & Spa Le Royal La Baule.
Available for you to try at 13 Barrière restaurants* from Spring 2017.
At a time when health foods reign supreme and the ideal ‘five a day’ now includes chia seeds and Asian seaweed, Barrière is working to enhance its dining options by offering a healthy gourmet menu dreamt up by Chef Mikael Amisse, who specialises in cooking with seaweed. Discover all the benefits associated with seaweed. Enjoy delicious and original dishes that won't weigh you down. Indulge your foodie side. A bona fide well-being destination, Barrière will tempt your taste buds with brand new dishes that are as delicious as they are nutritious.
By way of introduction, the Chef has created a starter, main course and dessert - available separately or as part of a menu - coming in at under 500 calories: that’s guilt-free indulgence!
Starter
Red lentils with Kombu seaweed, coconut milk and lime rougail
Main
Sea bass poached in a fennel and shiitake bouillon with baby spinach and grapefruit gel
Dessert
Molten grand cru 70% cocoa chocolate cake with a strawberry centre and tartare
Packed with protein, fibre, vitamins and minerals, this light, well-balanced and varied menu provides your body with what it needs and is bound to delight even the most sophisticated palates. Changing with the times and with the seasons, the selection of dishes will be updated by the Chef four times a year.
* La Belle Epoque, Le Côté Royal and Le Lassay in Deauville, Le Ponton and La Terrasse in La Baule, Le 85 Restaurant in Enghien-les-Bains, Les Hauts de Lille, Le Blue B in Dinard, Le Fouquet’s in Cannes, Paris and Marrakech, La Brasserie de Ribeauvillé and La Terrasse du Gray.
About Mikael Amisse
Mikael Amisse hails from La Baule and studied at Guérande catering college before cutting his teeth at Le Chalet Suisse in La Baule, where he learned the essentials of traditional cooking. After having explored the various regions of France and what they had to offer, spending 8 years in the South of France, the chef returned to Brittany and became a Chef de Partie at Hôtel Barrière L’Hermitage La Baule in 2000. Guided by Chef Patrick Leduc, he learned teamwork and mastered the classics of French cuisine. In 2007, as Sous-Chef at Hôtel Barrière Le Royal La Baule, he experimented with lighter and healthier cuisine, reinventing traditional dishes in the process. In 2011, he became Head Chef at Le Royal, then Executive Chef responsible for individual catering at Resort Barrière La Baule. Having met with Thierry Galais, Michel Guérard and regional producers many times, Mikael Amisse now bases most of his cuisine around well-being (and algal cuisine in particular) by incorporating sea vegetables into his dishes.
