It is the first dish through which I managed to totally express what I wanted to do as a chef. It is also my first spices blend. I paired it with a John Dory filet fished in the bay, I picked a cabbage in a field facing the sea, I added apple compote, and a bit of mango. And here it was, the essence of my cuisine. A lot of people think that the Back from India powder was born after a trip. It is true in some way, if the trips you take in your imagination count! The idea to take advantage of t…

C’est le premier plat à travers lequel je suis parvenu à exprimer complètement ce que je voulais faire en cuisine, c’est aussi ma première poudre d’épices. Je l’ai associée à un filet de Saint-Pierre pêché dans la baie, j’ai pris un chou ramassé dans un champ face à la mer, j’ai ajouté une compote de pomme, un peu de mangue. Et voilà, enfin, toute ma cuisine était là. Beaucoup de gens pensent que la poudre Retour des Indes est née d’un voyage et c’est vrai, d’une certaine manière. Si l’on éten…

I have been cooking the sea for 26 years. I am from this family. For us, chefs from the sea, to cook a fish is to offer the ocean. You can not betray its integrity, either in the plate or if our fish was coming from an abusive exploitation of natural resources. The ocean gives to humanity a big part of what serves for its survival, thanks to the fishes and shellfishes, but also thanks to the role the sea plays in maintaining our ecosystem. But, according to the studies conducted by SeaWeb Europe…