“For me, as a restaurant owner, Mr.Goodfish is an encyclopedia of fish species. All the reliable information on responsible seafood consumption is right here […]”
During the fall season, we met Chef Alfredo MARTIN, who, driven by his commitment to sustainable products, chose to have his restaurant “Mariette” join the Mr.Goodfish program.
Chef Alfredo MARTIN is originally from Venezuela, but his cuisine remains faithful to French gastronomic culture. His inspirations are rooted in his family for generations: his grandmother Mariette, a Venezuelan, lived in France for several years. It was there that she was introduced to French cuisine. Upon returning to her homeland, she passed this passion down to subsequent generations, all the way to Chef Alfredo MARTIN.
In 2002, the future chef began his culinary training in Lyon. Then, in 2010, he opened Restaurant Mariette in Paris in honor of his grandmother.
Alfredo MARTIN first learned about the Mr.Goodfish program during a national meeting of the Euro-Toques France chefs’ association, of which he is an active member. A love for fresh, high-quality ingredients, respect for nature’s cycle, and sustainable sourcing are all commitments that form part of his philosophy. They are reflected both in his cooking and in his daily actions. His collaboration with the Mr.Goodfish program allows him to receive guidance on choosing the right fish thanks to the list of seasonal recommendations.
Since a chef’s daily life is a race against the clock, Mr.Goodfish makes it easy for him to receive the right recommendations at the right time. By partnering with this initiative, he can easily raise awareness among his customers and introduce them to responsible seafood consumption.
One of the species he recommends during the fall season is monkfish. Looking for a recipe idea? For a 3kg monkfish tail, first bake it in the oven at a high temperature (~350°C) for 10 minutes on each side to let it release its water, then let it rest for about 20 minutes at room temperature, and finish by reheating it for 5 minutes on each side at 250°C before serving.
Chef Alfredo MARTIN, his restaurant Mariette, and his dedication
await you at 24 Rue Bosquet, 75007 Paris.
