Without knowing the exact translation of "Poissons de petite pêche en panaché", I have ordered it anyway. Consulting a dictionary after the fact, I come up with something like, "Assorted deep-sea fish": it sure sounds better in French, but how does it taste? There are four different piscine treats on the plate: salmon, John Dory, calamari and sea bream. Like nearly everything that has passed my lips since we sat down, this is the best dish of its type I have ever eaten.

"They sauté the [fish] in olive oil, drain it briefly on a white cloth, and plate it, skin up... The glittering black-and-silver scaled skin...is one of the most beautiful things I will see in this kitchen. The...preparation could hardly be simpler, a variation on a classic Mediterranean recipe employed for centuries."

- A Meal Observed, p. 126