Pike fish with Nantua lobster sauce Recipe by Mathieu Viannay, from Rue Royale

About the Chef

Viannay was born in Versailles in 1967 to a sophrologist mother and mechanical engineer father. The family later moved to Paris where he spent his childhood. Viannay graduated from a two-year course at the l’École supérieure de Cuisine française Grégoire-Ferrandi in 1990. Four years later he moved to Lyon and in 1998 purchased an old bar on Avenue Foch. He turned it into a little bistro, Les Oliviers allowing him to make a name for himself. In 2001 he opened his second restaurant, Mathieu Viannay. In 2004 he became Un des Meilleurs Ouvriers de France in cuisine, allowing him to proudly wear the country’s national colours on his collar. His first Michelin star came in 2005. In 2007 Viannay teamed up with esteemed chefs Christophe Marguin and Fréderic Berthot to open 33 Cité next to the Parc de la Tête d’Or. A year later he went on to his biggest venture which was restoring La Mère Brazier to its former glory and it was here in 2008 that Viannay earned his second Michelin star.


Serves: 4
Prep Time: 3 hours
Plating Time: 15 minutes


For the Pike:

  1. 1 kg Pike
  2. 1 litre crème
  3. 250g butter
  4. 16g salt
  5. 5 drops of Tabasco

For the Lobster sauce (120g):

  1. 50g Butter
  2. 5 lobster heads
  3. 1 carrot
  4. 1 small onion
  5. 50g tomato paste
  6. 1 litre water
  7. 200g cream


  1. 50g mini carrots
  2. 4 mini turnips
  3. 4 Brussel sprouts
  4. 10 carrots
  5. 1 celery stick
  6. Salt and pepper


Lobster Sauce:

  1. Add the butter to a large saucepan.
  2. Then add the five lobster heads.
  3. Finely chop the carrot and small onion and add to the pan.
  4. Add the tomato paste and water.
  5. Simmer for 1 hour.
  6. Remove the lobster heads and allow the mixture to reduce.
  7. Slowly add the cream, continually mixing the sauce until a smooth consistency is reached, season to taste.


  1. Wash, peel and steam the mini vegetables.
  2. Halve the Brussel sprouts and finely chop the carrot and celery, and cook slowly with a dash of olive oil. Season to taste.


  1. Take the pike meat and add it to a blender along with the salt, cream, Tabasco and softened butter.
  2. Blend until a smooth consistency is reached.
  3. Separate the mixture into heatproof mold and allow to cool before placing in the refrigerator to set for two hours.
  4. Add the heatproof mold to slightly boiling water and allow to cook for 45-50minutes.

To serve:

  1. Pour the lobster sauce into a shallow bowl and place the pike centrally so it is still visible.
  2. Surround the pike with the cooked vegetables.
  3. Optional: Add some small pieces ofpan-friedd lobster to finish.

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