Fishing trip home - Tanguy Thomassin & Adèle Grunberger

Founders of the Oyster Bar, Tanguy Thomassin and Adèle Grunberger are democratizing seafood by offering cuisine and products sourced from sustainable and responsible fishing practices that respect the seasons and traditional techniques. On the menu: almonds stuffed with parsley butter, octopus carpaccio, oyster ceviche, salmon gravlax, sole meunière, monkfish cheek with Bordier butter, sea bass in a salt and seaweed crust... 70 gourmet recipes, expertly crafted to showcase the bounty of the sea. You'll also learn all the professional techniques of a fishmonger (filling a flatfish, removing the skin from fillets, shucking a scallop, etc.) as well as the fundamentals of seafood cooking (different court-bouillons, perfect cooking methods, hot smoking, beurre blanc or hollandaise sauce). Discover many elements to understand the challenges of sustainable fishing and the seasons of fish.