Fishes
The sea offers us its most precious gifts, and it's up to us to honour them. Fresh fish, shellfish still carrying the scent of the ocean, crustaceans whose shells crack beneath your fingers — there's nothing more moving in cooking than working with seafood.
Chef Patrick Asfaux, who grew up between Quercy and the Atlantic coast, has always had a soft spot for beautiful fish. His sole fillets, lobsters, and scallops are declarations of love to the sea and those who fish it.
Our recipes guide you step by step, from basic technique to the chef's plating. Because a well-cooked fish is proof that simplicity and excellence make perfect partners.
Browse by subcategory
Shellfish
48
Fishes
23
Trout
6
Cod
12
Thon
9
Red mullet
5
Spotted dogfish
2
Ray
12
Pike
2
Salmon
23
Herring
4
Mackerel
7
Monkfish
14
Sole
26
Codfish
13
Daurade
9
Pike-perch
9
Whiting
9
Brill
2
St pierre
4
octopus and calmar
13
Mussels
24
Shell
21
Gambas
18
Lobster
15
Oysters
4
Abalone
2
Crayfish
3
Praires
2
Loup - Bar
6
Turbot
8
Merlu - Colin
4
