Lobster with mollusk soup and lime oil (2003)

After having worked for years with Guy Savoy, William Ledeuil opened one of the most interesting restaurants in France in 2001. Ledeuil instilled in it a very personal style, based on dishes that are decidedly European, but rich in Asian aromas and flavors. His philosophy is perfectly illustrated by this Brittany lobster with a soup of mussels, sea snails, shrimp, lime leaves and oil, miso, baby corn, Thai basil, shitake mushrooms and Chinese cilantro. A masterpiece!