Northern California, This is how chef Alexandre Gauthier sees the Opal Coast, and more precisely the small seaside town of Merlimont where he has just opened Sur Mer, his fifth address. The two-star chef of La Grenouillère, in La Madelaine-sous-Montreuil, is one of the defenders of the gastronomy of Hauts-de-France, a region neglected by guides and all too often associated with a welsh eaten in the rain. With La Grenouillère, Alexandre Gauthier proved that Pas-de-Calais and the four surrounding departments were also a granary of good products, a melting pot of creativity and talent, in short a territory of taste.
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By opening Sur Mer, both a brasserie dedicated to fish and shellfish and a festive beach bar, he once again breaks stereotypes. The place, on the immediate edge of the beach, is structured according to the clean lines of international architecture, very present in Merlimont, and is punctuated by pop notes like a mosaic counter...
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