Prunier Culture

Discover the secrets of this iconic dish, served all year round in our restaurant. 

Here, Michelin 3-star chef Yannick Alléno puts a new twist on traditional Fish and Chips using an ancestral recipe by Simone Barnagaud-Prunier.

He enhances the whiting, deep-frying it in a tempura batter, creating an exceptional blend of textures and temperatures: a must-try. 

Serves 4:

1. Doughnut maker

100 g tempura flour

50 g flour

5 g baking powder

5 g honey

90 g vodka

110 g lager

Combine the flour and yeast, dissolve the honey in the vodka and mix well.

Add the freshly opened beer.

2. Tuna tartare

150 g tuna loin

50 g Baeri caviar

1 bunch chives

Ginger

Juice of ¼ lemon

1 drizzle olive oil Salt to taste

Ground pepper to taste

Trim the tuna tartare, season with olive oil, lemon juice, chopped ginger, chopped chives and a dash of tartar sauce. Finish with the caviar.

3. Fried whiting

4 whiting fillets (70 to 80 g each)

Salt to taste

Ground pepper to taste

Wheat flour

Sunflower oil for deep fryers

Doughnut maker

Salt and Ground pepper to taste

Lemon juice

12 drops of Tabasco sauce

Remove the skin and bones from the whiting fillets. Season the fillets with salt and pepper, then coat them in flour, patting to remove any excess.

Place them in the doughnut maker and fry in the deep fryer at 190 °C until golden brown. Season with salt, lemon juice and Tabasco sauce.

4. Tartar sauce

200 g mayonnaise

7 g mustard

10 g chopped capers

10 g chopped gherkins

8 g chopped flat-leaf parsley

20 g chopped shallot

12 g tarragon

4 g sherry

3 g salt

4 g lemon juice

Mix all the ingredients together.

Finishing and dressing

4 fried whiting fillets

Tartar sauce

Fresh herbs

Place the whiting fillets on the plates, arrange the tuna tartare on top and garnish with a few herbs. Serve with the tartar sauce.