Méson-Chalut
Meaning “fish-net home” in the local Gallo dialect, here’s where you can reel in the freshest —and most sustainable— catches in town. Chef Jean-Philippe Foucat has earned a “Green Food” label thanks to his numerous environmentally conscious initiatives, from waste and energy reduction to using only locally sourced fish, seafood and other ingredients, some from his own organic garden. Within a modern, nature-inspired dining room, try delicately prepared line-caught pollack with artichokes and French caviar, abalones with cauliflower and Paimpol beans or blue lobster served with green beans and peas.
Meaning “fish-net home” in the local Gallo dialect, here’s where you can reel in the freshest —and most sustainable— catches in town. Chef Jean-Philippe Foucat has earned a “Green Food” label thanks to his numerous environmentally conscious initiatives, from waste and energy reduction to using only locally sourced fish, seafood and other ingredients, some from his own organic garden. Within a modern, nature-inspired dining room, try delicately prepared line-caught pollack with artichokes and French caviar, abalones with cauliflower and Paimpol beans or blue lobster served with green beans and peas.
Details
Bookstore
Available as paperback
and as e-book.
