Sea Bass in consommé with artichoke puree (2005)

Purity, intuition and technique: these are the words that define the style of Peter Nilsson, the Swedish chef who emigrated to France and whose fans include Fulvio Pierangelini. After working in the Saint-James with Michel Portos, Peter was called on to run the kitchen of this attractive restaurant in Uzès. The menu varies often, but while we were there we had the chance to try this extraordinary sea bass over artichoke puree, decorated with a crown of raw artichokes and herbs.