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Par son dynamisme, la filière des produits de la mer évolue constamment. Sous cette rubrique, nous vous proposons de vous tenir informé des actualités du secteur maritime. Les articles pourront mettre en avant des informations sur la filière, présenter des métiers de la mer ou encore se focaliser sur les produits en vous proposant des recettes ou des conseils…

5 fishes that give a good mood, to put on the menu of your restaurant

When you are cranky, there's a trick from the seabed to boost your mood and even your plates: eat oily fish! Oily fish invite themselves to Blue Monday In the middle of Blue Monday (the most depressing day of the year), oily fish is king. Coincidentally (not to us) the different species that make up […]

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5 fishes that give a good mood, to put on the menu of your restaurant

When you are cranky, there's a trick from the seabed to boost your mood and even your plates: eat oily fish! Oily fish invite themselves to Blue Monday In the middle of Blue Monday (the most depressing day of the year), oily fish is king. Coincidentally (not to us) the different species that make up […]

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Tips from fishmongers to choose your seafood platter

Festive and refined, seafood platters are always in the spotlight at the end of the year. They are even part of the French favourite dishes! The possibilities of composition are endless... To skillfully combine shellfish and crustaceans, rely on all the marine flavours that thrill your palate as well as the know-how of experts. So, […]

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[From the sea to the plate] Oyster farming in Marennes-Oléron: treat your customers with Fonteneau oysters

For almost 50 years, Fonteneau has excelled in oyster farming, to the delight of oyster lovers. With no less than 23 awards to its credit, including 14 at the Concours Général Agricole de Paris, the family business is renowned for its know-how. From the sea to your plates, discover the route of the Fonteneau oysters... […]

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Top 5 seafood products purchased for the holiday season

The supply of seafood for the holiday season is a real challenge, but anticipation is the key to success! A good knowledge of your customers' expectations is essential to plan your purchases for Christmas Eve and the New Year’s! Do you know your customers' favourite seafood products during the holidays? The end of the year […]

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Farming bouchot mussels in Mont-Saint-Michel Bay

Mont-Saint-Michel Bay AOP mussels: from bouchot to plate With the weather as scorching as it currently is, there are two good reasons for everyone to want to head down to the shores of Mont-Saint-Michel Bay. First, this cooler spot is the ideal place to clear your head. Second, the bouchot mussels farmed here are a […]

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Deep-sea fishermen and wholesale fish merchants: two jobs, two skillsets

What do they do and should they work together? Deep-sea fishermen and wholesale fish merchants are related roles within the fish products sector. One catches the fish and the other sells it. So far, so simple. Isn’t it? Not really... This apparent simplicity glosses over the difficulties fishermen have bringing in fresh goods and those […]

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Preparation of a pollock salad by chef Simone Zanoni

We met with Simone Zanoni, chef at Le George, Michelin-starred restaurant at the George V hotel in Paris. Together, we prepared his recipe for line-caught pollock, served with a salad and blanched cucumbers. Preparation: how do you prepare confit pollock? Chef Zanoni starts by talking about the recipe’s star ingredient: “superb line-caught pollock from Brittany; […]

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Electric fishing: the European Parliament has voted!

Historic progress: the European Parliament voted to ban electric fishing (571 votes for and 60 against) on 16 April 2019. An agreement has been reached between the European Commission, the European Parliament and the European Council and it will take effect within the European Union from July 1st, 2021. In France, electric fishing has been […]

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Chef's tip: lobster is a delicacy and nothing should go to waste!

Today's renowned french chef Jean-François Girardin, awarded with the prestigious title of Meilleur Ouvrier de France in 1993, has worked 32 years in the kitchens of Le Ritz. He is proud to share his knowledge and now spends his time training young chefs, helping them to prepare for competitions. We met up with him to […]

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Chef's advice: tips on storing and cooking langoustines

Recognized chef Jean-François Girardin, winner of Meilleur Ouvrier de France in 1993, is now retired from the hustle and bustle of professional kitchens and now shares his extensive knowledge with the next generation of chefs, training and helping them to prepare for competitions. We met up to discuss langoustines. With its delicate and flavourful flesh, […]

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How should lobster be cooked, according to chef Zanoni’s recipe?

After four years at the Gordon Ramsay restaurant in London and eight years at the Trianon Palace in Versailles, chef Simone Zanoni joined Le George in 2016, a Michelin-starred restaurant at the George V hotel in Paris. We spent some time with the Italian chef in his restaurant as he cooked for us a lobster […]

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What's chef Zanoni's recipe for grilled langoustines?

Simone Zanoni is the chef of Le George restaurant, in the eponymous hotel in Paris. The Italian chef welcomed us to his restaurant where he cookedgrilled langoustines, served with gazpacho and roasted watermelon. Preparation: fresh langoustines for the very best quality Our recipe starts with the star ingredient: beautiful langoustines, of 450 grams . The […]

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Decades of conflict between Norman and English fishermen

There has been an old conflict over scallop fishing in the coast of Normandy. Last year, a genuine naval battle took place with about thirty Norman boats chasing English boats away. How is Brexit affecting the fishing sector and the conflict between fishermen? What's behind the conflict between Norman and English fishermen? A difference in […]

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