NAUSICAA and the Mr.Goodfish program will be at the International Agricultural Show from Tuesday, February 27, to Friday, March 2, 2018. The Mr.Goodfish program will partner with the “Boulogne-sur-Mer, la mer en direct” collective. Visitors will be offered tastings of seafood prepared by chefs to raise awareness about responsible consumption of marine resources.
On Tuesday, February 27, 2018, NAUSICAA will be present at the International Agricultural Show alongside the Hauts-de-France region, which is being honored that day, to present to visitors its major expansion, set to open on May 19, 2018.
On Wednesday, February 28, 2018, three chefs from the “Baie de Somme Zéro Carbone” association—a private initiative dedicated to preserving the Baie de Somme region and a member of the Mr.Goodfish program since 2015—will be present alongside Mr.Goodfish. Chefs Jackie MASSE of the restaurant “Le Homard Gourmand,” Johann LECOCQ of the restaurant “Le Bellevue,” and Pascal LEFEBVRE of “L’Auberge de la Marine” will showcase whiting through Mr.Goodfish recipes available for tasting.
On Thursday, March 1, and Friday, March 2, 2018, Mr.Goodfish member chefs: Benoit FLAHAUT from the Don Bosco Center in Bailleul, Jean-Philippe REAL from Baudelaire High School in Roubaix—both members of the Hauts-de-France National Academy of Cuisine—and Régis-Hubert CLECH from the Caraquet Middle School in Desvres will showcase the Hauts-de-France region by pairing their dishes with local products. On Thursday, the recipes will feature lingue franche, and on Friday, hake—two species recommended by Mr.Goodfish for the season. These are delicious, easy-to-make recipes that contribute to the preservation of the region.
