Jean-Marc Bessire tames the ocean
Every day, the fish chosen in Lorient by videoconference arrive in the Cigalon kitchen.
Posted today at 4:14 p.m.
No need to take a trip to Brittany! The catch brought back each morning by the sailors from Lorient ends up on Jean-Marc Bessire’s plates the next day. He chooses them by videoconference during the auction in collaboration with his fishmonger Patrick. “This allows me to offer, in addition to the fixed menu, a dozen dishes representing the market of the day”, explains the starred chef of the Cigalon. A tide of extreme freshness treated with as much talent as originality. Jean-Marc Bessire works with seafood products by cooking with great precision and his sometimes surprising combinations of flavors and textures give them a remarkable culinary dimension.
Related posts:
"US Public Debt Crisis: President Urges Agreement with Republicans and May Cancel Asia Tour"
Major indexes opened higher, the market focuses on interest rate cuts next year | Anue Juheng-U.S. S...
“If GDP does not grow, the country will collapse!” It's wrong ! »
Including Adidas...a global fashion that ends up being burned and the environment is the most affect...
Inflation down in March | Tiff Macklem sees the end of the tunnel
Why are immigrant workers overrepresented in “essential” sectors?
Explosion of inflation in the euro zone and its impact on Algeria
Time to freshen up your car? Here's how to rid your car of bad odours