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Chef Showdown for Sustainable Seafood Credentials

20 February 2012

FRANCE - Organised to encourage French demand for responsibly sourced seafood, the three month long French National Catering Competition on Sustainable Seafood has challenged French trainee and young professional chefs to devise and cook recipes, which are both delectable and sustainable.

The winners will be announced at the professional catering trade show Prorestel after a final cook-off, demonstrating their ability to craft recipes suitable both at home and within France’s smartest eateries.

Olivier Roellinger, four-time Michelin star winner, Vice President of the Relais & Châteaux Association and ambassador of the competition said: "Over-fishing is an issue which affects everyone who loves food, from haute cuisine chefs to restaurant diners, to cooks at home.”

Mr Roellinger continued: “The young generation will have to be creative to face new challenges that concern seafood products today. So I am really happy that it is our young chefs, who are leading the way in showing how haute cuisine can scale new heights using sustainable seafood. I look forward to tasting the competitors’ creations on 27th February.”

The French National Catering Competition on Sustainable Seafood will take place at Prorestel 2012, Espace Duguay Troin, Saint-Malo, France, on the 27 February, 17:30 – 18:30

The competition was cordinated by the French School of culinary arts, Ferrandi, and Seafood Choices, an initiative from the international conservation charity SeaWeb. It was sponsored by the catering school of Dinard, the Association Relais et Châteaux and the Chamber of Commerce of Saint-Malo (Brittany) through its show “Prorestel”. Recipes created by the winners will be available after the announcement, both at the show, and online at www.allianceproduitsdelamer.org .

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