Christopher Coutanceau: Cuisinier Pêcheur (French)

Christopher Coutanceau only cooks line fish, shellfish and crustaceans from the local, eco-responsible fishing sources. The marine universe is omnipresent in its "vessel" overlooking Plage de la Concurrence in La Rochelle. From furniture to the dishes, and of course to the menu. Two Michelin stars reward his creativity and the magic of a place which every detail has been refined with his partner Nicolas Brossard, the restaurant's manager and sommelier.

 

Always crazy for fishing, Christopher Coutanceau was initiated by his grandfather from the age of 4 years old. He maintains a fusion with the ocean and always continues to fish. The ocean never ceases to amaze him. He draws inspiration each morning at the auction to develop his cuisine, with an intimate knowledge of the elements, rigor, and flawless regularity. As a member of several associations for the preservation of marine resources, Christopher Coutanceau fights for sustainable fishing in respect of catch sizes and periods of reproduction, denouncing the absence of regulations and industrial practices that deplete stocks.

 

In this book you will find not only gastronomic recipes, but also an ideal consumption schedule of recommendations for the respectful preparation of seafood, as well as proposals for novel food and wine pairings.