Le Casseron

A decade in the kitchen at Le Dauphin set the stage for chef Mathieu Canet's move to open Le Casseron, where the concise seafood-focused menu draws attention. The marble accents, mirrored wall and white tablecloths signal a serious dining approach, but Canet's cooking introduces unexpected playfulness—from deeply flavored slow-simmered tripe to casserons (baby cuttlefish), for which the restaurant is named.

Noteworthy plates have included a robust fish soup made from pollock, red scorpionfish, and John Dory, served with crisp, oil-brushed toast. For dessert, choices such as chocolate tart with raw-cream sabayon or a saffron egg custard have caught praise. The wine list is still evolving, leaving the focus squarely on the kitchen. Service tends toward the conversational, while the kitchen’s attention remains fixed on precise, seafood-forward dishes.

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