Best Dishes at Le Duc

A whole Dover sole (or day's catch equivalent) filleted tableside and finished with noisette butter and fresh lemon. The flesh should be delicate and sweet. Le Duc's version is benchmark—the butter is hot, the lemon bright, and the fish perfectly cooked through.

A whole roasted sea bass brushed with olive oil and aromatics. The skin crisps while the flesh stays moist. Reviews note the importance of respecting the fish's natural flavor—Le Duc does this better than most by keeping accompaniments simple: just seasonal vegetables and pan drippings.

A prized white fish with delicate, sweet flesh grilled until the skin is charred but the inside remains tender. Saint-Pierre is harder to source than sole but worth the premium price. Reviewers specifically praise Le Duc for sourcing consistently quality specimens.