Sustainable cooking

Tub gurnard fillets with chorizo, Parmesan risotto, and a sauce made with artichokes and sun-dried tomatoes

15 min • Facile

Roasted megrim fillets with salicornia and beet vinaigrette

20 min • Facile

Weeverfish fillet with white rice

40 min • Facile

This recipe was created as part of the "Semaines de la Mer", organized by the CPIE Flandres-Maritimes.

John Dory fillet with sun-ripened vegetables

45 min • Average

This recipe was created as part of the Semaines de la Mer, organized by the CPIE Flandres-Maritimes.

Mullet fillet, purple artichokes, cherry tomatoes, green asparagus espuma

45 min • Difficile

This recipe was featured at the "From Sea to Plate" exhibition during Monaco Ocean Week 2018. The sauce is an espuma made with green asparagus tips and salted and peppered cream.

Sea bream and mushrooms

30 min • Facile

Chili-spiced mullet ceviche

25 min • Facile

Cream of Split Pea Soup, Mild Herring Cappuccino

45 min • Difficile

This recipe was submitted by Stellio LESTIENNE as part of the 2017 Fête de la Gastronomie.

Zucchini stuffed with mussels, Provençal-style broad bean and pea stew

45 min • Average

This recipe was featured at the "From Sea to Plate" fair, held during Monaco Ocean Week 2018.