These mussles found only in the Toulon area, are big and full and have a unique hazlenut flavor. They have been grown in this area since 1890. 
The main course was a Sea Bass flambe with Pastis, all local ingredients. The sea bass is called Loup de Mer in the Mediterranean and Bar when it comes from the Atlantic Ocean. You may find some refined restaurants in the US (such as Fraiche in Santa Monica) serve Loup de Mer. 
Jean-Pierre chose one 3/4 Lb loup de mer per person. He cooked them in a medium oven on a bed of of dry fennel sticks, for 20 minutes. Out of the oven, he left them in the pan while he heated 1 cup of pastis (a local alcool made with anis and liquorice and other herbs) that he poured flambe on the fish. Sea bass and Pastis ... a true regal! As in anything that you ignite (crepes Suzette among others) be very careful if you try this recipe to control the fire!
Bon appetit!
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