LE 5 EME PECHE

Masashi Lijima invents “fusional” cooking, combining French cuisine with Japanese flavours. This young Chef essentially works with fish from the local catch and with produce from the Pyrenees; for example, the Semi-Cooked Bonito Steak, accompanied by Gaspacho of Yellow Tomatoes and Orange Juice with Tartar of Seasonal Vegetables. In a more Japanese style, you will taste his Carpaccio of Mediterranean Fish with Ginger, and finally, Catalan Cream with Caramelised Purple Artichoke Hearts. The name of the restaurant is indeed most suitable! Masashi Lijima displays no other pretention than that of satisfying the rules of this famous “5ème péché” (5th sin): to bring enjoyment, while enjoying doing so.