At Thonex – Jean-Marc Bessire tames the ocean

– 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.

Jean-Marc Bessire, the chef and Corinne Bessire, his wife.

Steve Iuncker-Gomez

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.

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