- Located just across the bridge over the Baga River, Le Poisson Rouge (LPR) is considered one of North Goa's most popular chic- eateries. LPR is set in a charming tropical garden with coconut palms and exotic flowers.
- Le Poisson Rouge boasts a loyal patronage of connoisseurs from across the globe, some seeking a romantic candlelit dinner under the stars and others simply to enjoy the delicious food!
“Fresh local produce cooked with passion”
According to the owner, the highlight in this restaurant is love time and passion spent on preparing the food. It can be seen in the menu that showcases the seasonal local catch.
“Fresh local produce cooked with passion”, is the mantra at Le Poisson Rouge, stemming from the belief that exquisite flavours may be created by knowing, choosing and making the most of the products available.
All produce at this restaurant is sourced "on the spot" and the menu changes regularly based on what produce and catch is available at the present time.
Using established French culinary techniques and a selection of organic produce from the "Indian land", Le Poisson Rouge offers a delectable and distinctive Indo-French fusion Cuisine.
Says head-chef and owner, Gregory Bazire, "for us, cooking is a way to express ourselves, which like any artist, we want to share as an invitation to emotion."
WINES, COCKTAILS & BEER
- Le Poisson Rouge offers delightful cocktails and an extensive wine menu featuring domestic wines as well as a selection of imported wines from Chile, Argentina, South Africa and Italy.
THE SEASONAL MENU
- The menu at Le Poisson Rouge changes regularly dependent on seasonal produce and catch, featuring culinary delights such as Baby Calamari stuffed with Prawns; River Crab & tender Coconut Tempura, Goan Rechado Massala served with Penne and Lobster Coulis Emulsion.There's also a Filet de Boeuf for the meat lovers and various veggie options.
THE 5 COURSE SET MENU
Le Poisson Rouge additionally features a set 5-course menu comprising King Prawns and Vegetable Ravioli, Roasted Black Pomfret Fillet and Kingfisher-poached Kingfish; and for dessert- Moelleux au Chocolat. These items are also available a la carte.
Gregory Bazire is the creator and head-chef of Le Poisson Rouge, as well as Om Made Café (Goa/Bangalore).
With an experience as a chef spanning over half a decade in Michelin Star restaurants from California to France and Ireland, he aslo refined his skills at his own family restaurant in Normandy, a famous Brasserie called Les Vapeurs.
Gregory infuses his culinary creations with diverse influences.
In Goa, his restaurants follow one presiding credo, that great food is created by using only the freshest products that are locally available. Gregory can cater for weddings of up to 300 people, offers private & corporate catering customised to client needs. Kindly refer his website>> for more details.
PRESS & MEDIA
- Le Poisson Rouge & New York Times link
- Though often synonymous with hippies, it’s the Portuguese’s lingering influence that makes India’s seaside destination such an alluring place...
- Le Poisson Rouge & Aujourd'hui l'Inde link
Tourisme à Goa : Restaurant à Goa Le poisson rouge : Aujourd'hui l'Inde.
Actualités, articles et vidéos sur l'Inde actuelle : culture, tourisme, vie pratique, économie, investissement...
- Le Poisson Rouge & Lonely Planet link
- Relax. Lonely Planet has found the best of Goa & Mumbai for you - the freshest Portuguese-Indian dishes, the finest stretches of sand, Panaji's most picturesque laneways, Mumbai's liveliest bars and Ponda's spiciest plantations. Now just pick a spot and let our 5th edition take you to its highlights...
We reached out to Gregory to talk about himself and his passion by answering 6 simple questions.
1. What is your guilty food pleasure when no one's around?
Ice cream, is so good in the street!
2. What is your favourite family recipe or a meal you like you to enjoy at home? (please name the dish)
Mum’s food in France. She cooks Blanquette, Roasted Farm Chicken, Baked Whole Fish in oven and pastry with fruit from the garden, with a lot of heart!!!
3. Who is the person (alive or dead) that you would like to prepare a meal for and what would you cook?
I would love to cook just for my friends; they are more important for me! Other wise, for a charity dinner and be part of a cause on a great scale.
4. What are you top 5 ingredients currently enjoy working with. Are any of them new discoveries?
More than ingredients, I prefer adjectives like fresh, selected, local, seasonal and organic. When you have all these quality ingredients, a chef has maximum pleasure of cooking. New discoveries come from travels and I have experimented with beautiful Italian food past summer, whether it was family meal or in a local restaurant. The product has to be true to itself to be good, and when it’s good what else do we desire? I have specially enjoyed different kinds of mozzarella with a panel of amazing fine taste.
5. Which is your favourite place to eat in Goa other than your own restaurant?
6. What new venture are you working on now or have on the horizon?
We are looking at expanding our Om Made Cafe franchise in main Indian cities. We have started with Bangalore and we are looking at other locations over there. Inquiries are welcome!