Alban is the Chief of the Hotel/restaurant le Roi Gradlhon. Located in Audierne and specializes in preparing seafood, the Hotel enjoys a spectacular view of the Raz de Sein and direct access to the beach. The cuisine is largely inspired by the Ocean, but on the menu only line seabass, fished in le Raz de Sein by hook and line fishermen, are proposed.

Very sensitive to the approach of Seychellois liners, seduced by the quality of fish caught in the Seychelles and driven by curiosity to discover new flavors, the team of Le Roi Gradlhon and especially the chief, Alban, agreed to cook the Bourgeois and give us the secret of special recipes particularly suited to this fabulous fish.

• Cook the rice for 20 minutes in 1/4 liter of salt water in which was added the saffron.
• In a skillet, heat to boiling the Armorican sauce and place delicately the blocks of red snapper. Simmer, covered more or less 3 minutes depending on thickness of fillets.
• Heat the velouté, add the parsley leaves and mix.
• Slice beets into rounds and fry in butter with a little water.
• Prepare the dish : coat the serving dish with the Armorican sauce, place the fillet in the middle of the plate, the beet slices around and little piles of saffron rice. Use the parsley sauce decorating the outer rim of the plate. Serve hot.

• Wash and peel the asparagus, keeping the peels. Boil water with salt and add the peels to boiling water to prepare a soup of asparagus. Strain the broth and cook the asparagus in the broth for 20 minutes. At the last moment incorporate the butter to lustrate the asparagus.
• In a saucepan boil cream with saffron, salt and pepper and add the blocks of bourgeois, skin above being sure that it is not in contact with the sauce. Let simmer 3 to 5 minutes depending on thickness.
• Cook rice in 1 / 2 litter of salt water and set aside.
• Prepare: Place 3 hot asparagus on the plate as a fan. At the birth of the fan put a pyramid of rice using a mould. Overlap the bourgeoisie over the asparagus and drizzle the plate with saffron sauce. Serve hot.

• A few days before, chop and stir the garlic (first remove the core to release the flavours and crushed with the flat of the knife) into a container with 25 cl of olive oil.
• Make (using a pastry cutter) puff pastry crescents. With a brush, glaze them with a mixture of egg and water beaten, and sprinkle with sesame seeds. Bake 15 to 20 minutes in the oven to 200 degrees.
• Slice the vegetables and lay them in a circular form and add the herbs, and put a little bit of oil with garlic and melted butter. Bake on baking sheet about 5 minutes.
• Virgin Sauce: Cut into small cubes (diced) peppers, peel (prune) the tomatoes and cut into small cubes, chop the basil and chop (cut into small dice) shallots. Stir the previous set in the olive oil and balsamic vinegar.
• Fry 3 to 5 minutes, depending on thickness, the pieces of bourgeois in a mixture of olive oil and butter.
• Dresser: in a round plate, arrange the vegetable tian slightly off the middle of the plate. Cut a puffed baked pastry crescent lengthwise and place the bottom, straddling the tian. Place a piece of bourgeois over and again top of the crescent. Add a dash of olive oil sauce in the border of the plate and a bouquet of fresh herbs and serve hot.