Ignite your culinary skills with Chef Arnaud Faye‘s signature dish: Grilled Sea Bass accompanied by a mouthwatering Niçoise Ratatouille. Experience the unforgettable flavors of this tantalizing creation in the comfort of your own home.

Serves: for 4 people


  • Sea bass from 1,5 kg to 2 kg approximately
  • Thyme

Ratatouille Niçoise:

  • 3 round eggplants
  • 3 Cévennes onions
  • 3 red peppers
  • 3 small zucchinis
  • 200 g of tomato sauce
  • 100 g of black olives from Nice
  • 8 cherry tomatoes
  • Garlic
  • Olive oil
  • Mini basil sprouts
  • Thyme

Finishing and dressing

  • Chervil
  • chives
  • tarragon
  • garlic flowers
  • chive flowers
  • tagete flowers
  • parsley

Sea Bass Cooking Method

  1. Scrape and gut the fish, and remove the gills and eyes.
  2. Grill it on both sides, then fill its belly with a bunch of thyme.
  3. Bake in the oven at 180 ° Celsius (356 ° F) until a core temperature of 54 ° Celsius (129°F) is reached.

Ratatouille Niçoise Ingredients

  • Cut the vegetables into strips of 2 cm (0,79 inch) by 4 cm (1,58 inch).
  • Cook them separately in olive oil.
  • Combine all vegetables, except zucchini, with tomato sauce, garlic and thyme.
  • Make a compotée for about 20 minutes.
  • Add the cherry tomatoes cut in 4, the zucchini slices, the Nice olives, and the chopped basil.

Dressage Cooking Method

  1. Arrange a salad of herbs and flowers on the belly of the fish.
  2. Cut up at the table. Serve with the Niçoise ratatouille.