The best of fishing

Fresh early morning. The fog tears. It was heard and now we can see it at the end of the quay. The boat is back. At once accosted and moored, the fish caught last night is unloaded and conveyed into the restaurants and fish shops. The Chef are preparing their menu, the suggestion of the day is born. This is ultra-freshness. It is our culture.

At Etaples or Boulogne sur mer in Northern France, the Fishermen from Etaples are well known for their splendid plates of seafood and fish preparation. The recipes are staring fish from the Channel and the North Sea, scallops, oysters and the delicious mussels of Bouchot.The professionals of the sea are at your table for you only.