Sounds like a riff on Chef Josh Niland's work at his Saint Peter restaurant in Sydney Australia. If you're ever that side of the world I highly recommend the place. Josh is not just about aging fish but also using the whole fish, nothing goes to waste. I'm going to have to give Petit Vatel a try. You can read more on Josh Niland here.
I am surprised you did not at least complain on the turbot. Seems more like 1.5 stars.
From your description it doesn’t sound as though it deserves the two stars, definitely not worth the money given the state of the turbot.
Sounds like a riff on Chef Josh Niland's work at his Saint Peter restaurant in Sydney Australia. If you're ever that side of the world I highly recommend the place. Josh is not just about aging fish but also using the whole fish, nothing goes to waste. I'm going to have to give Petit Vatel a try. You can read more on Josh Niland here.
https://www.theworlds50best.com/stories/News/australian-chef-josh-niland-the-fish-butcher-is-a-seafood-revolutionary.html
I am fascinated by the concept of ice-free. Does that mean that the fish comes from fish farms or is it wild caught?
You can read much more about it on their website here: https://poissonnerieviot.com/en/ice-free-preservation/
I haven't seen a mention of line caught vs. farmed but I assume (hopefully not incorrectly?) they're going for line caught