CULT RESTAURANT
"Breton chef patron, the ebullient Hervé Régent is a serious fish-ionado"
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"Wildly eccentric fish restaurant run by an excitable Breton called Hervé Regent. The fish is good and cooked with the kind of passion only a Frenchman can muster." |
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"There is no mistaking the Lobster Pot's intention that every meal should be a feast." |
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"I like the place. It is honest, old-fashioned French seafood cooking plus a fair smattering of carnivorous bistro stalwarts such as chicken in Dijon mustard sauce." |
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"Brittany-born M. Regent specialises in a plateaux-de-fruits-de-mer-on-wheel; he will deliver to your house at 7pm and pick up the remains at 11pm." |
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"We were so full by the end that only one of us managed a pudding, a refreshing grapefruit sorbet with passion fruit. If this is what a life on the ocean waves is like, small wonder that Roger is always so Jolly." |
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"The Lobster Pot has built its reputation on its commitment to the basic ingredients - seafood. Nowhere is that clearer than with the lobster itself." |
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"For starters I was presented with an enormous bowl of mussels, complete with a really delicious sauce, and washed down with a glass of crisp, dry Muscadet." |
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"The main course specials feature strange fish that Hervé has discovered on his early morning wanderings around Billingsgate." |
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"The cooking takes up the challenge with élan and panache, from the classic plateau de fruits de mer, the dynamic soupe de poisson maison, moules fraiches with a recipe from Hervé's native Brittany." |
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