{"id":12505,"date":"2019-06-26T16:27:29","date_gmt":"2019-06-26T14:27:29","guid":{"rendered":"https:\/\/blog.matferbourgeat.com\/?p=12505"},"modified":"2022-10-28T12:07:01","modified_gmt":"2022-10-28T10:07:01","slug":"gastronomie-ecoresponsable-lambition-du-chef-christopher-coutanceau","status":"publish","type":"post","link":"https:\/\/blog.matferbourgeat.com\/en\/2019\/06\/26\/gastronomie-ecoresponsable-lambition-du-chef-christopher-coutanceau\/","title":{"rendered":"ECO-FRIENDLY CUISINE, THE AMBITION OF CHEF CHRISTOPHER COUTANCEAU, ** RESTAURANT"},"content":{"rendered":"\t\t
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\n\t\t\t\t\t\t\t\t\tIn La Rochelle discover Christopher Coutanceau. A two-star chef with a passion for sustainable fishing and no waste. Also discover the values he defends with one of his eco-friendly cuisine signature recipes \u2018the sardine from head to tail\u2019.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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CHRISTOPHER COUTANCEAU: AN ECO-FRIENDLY CUISINE PHILOSOPHY<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The theme of this dish is to use every part of the sardine, and have zero waste.<\/p>

The starting point of my day is at the auction at 7:30 am for fish that is fished locally, artisanal and eco-friendly. Where possible, this means if the fish if not of regulated size or unwanted by the fisherman, the hook can be removed and the fish put back in the sea in the right conditions.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Matfer-Bourgeat-Christopher-Coutanceau-La-rochelle\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Matfer-Bourgeat-Christopher-Coutanceau-La-rochelle\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Daily work at the restaurant is to respect and ensure the marine season is known to my customers. As well as to highlight products that are not known as noble but which for me are exceptional products. I believe that we have an educational role.<\/p>

These fish were fished at 2 or 3 am and I can work with them straight after. This is truly the nectar of the oceans.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Matfer-Bourgeat-Christopher-Coutanceau-sardines\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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COLLABORATION WITH THE ASSOCIATION \u201cBLOOM\u201d: RESPONSIBLE FISHING<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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It is 5 to 6 years now that we have been working together with the association BLOOM. We fought long against electrofishing and we have succeeded.<\/p>

I think that the next battle will concentrate on respecting the seasons. Always with the eco-friendly cuisine philosophy.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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We have made an inventory and it is obvious that we will not be able to continue like this indefinitely. It\u2019s like our refrigerator in fact. If we use the refrigerator without ever doing the shopping again, after a while there will be nothing left\u2026 This is a bit of what is happening now.<\/p>

I think it is also the role of great Chefs to explain to consumers that there are seasons. That to eat a tomato in December is of no interest\u2026<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Matfer-Bourgeat-Christopher-Coutanceau-Exoglass\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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My eco-friendly<\/strong> role consists of demonstrating that even with a fish head, bones and scales that we are able to make a great gourmet dish.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Do you remember your first meeting with Matfer Bourgeat?<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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I have always worked with equipment from Matfer Bourgeat!<\/p>

It is a great French family business and it offers wonderful quality products.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\tTo make great dishes, you must certainly have great products. Above all, to work well, you must work with very good tools!\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Discover the sardine from head to tail recipe by Christopher Coutanceau<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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RECIPE OF THE APPLE TART BY CEDRIC GROLET <\/div>
Make C\u00e9dric GROLET's apple pie, when beauty rhymes with simplicity<\/div><\/div><\/a><\/div>
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A la rencontre du Chef Eric Delerue : visite du restaurant le Cerisier en Ville \u00e0 Lille<\/div>
Apr\u00e8s 32 ans \u00e0 la campagne, le restaurant du Chef Eric Delerue s'offre un rajeunissement en d\u00e9m\u00e9nageant \u00e0 Lille. C'est la renaissance du restaurant devenu le Cerisier en Ville. <\/div><\/div><\/a><\/div>
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Mont-Blanc from the Cedric Grollet Op\u00e9ra store, by Yohann CARON <\/div>
Make the Mont-Blanc from C\u00e9dric Grollet Op\u00e9ra, by the talented Yohann Caron.<\/div><\/div><\/a><\/div>\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
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<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Discover Michelin-starred chef Christopher Coutanceau, his values, notably for eco-friendly cuisine that he defends with one of his signature recipes.<\/p>\n","protected":false},"author":8,"featured_media":12349,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[88,87],"tags":[],"post_folder":[510],"class_list":["post-12505","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chef-interview","category-chefs-spotlight"],"acf":[],"yoast_head":"\nECO-FRIENDLY CUISINE, THE AMBITION OF CHEF CHRISTOPHER COUTANCEAU, ** RESTAURANT - L'actualit\u00e9 Matfer Bourgeat<\/title>\n<meta name=\"description\" content=\"Discover Michelin-starred chef Christopher Coutanceau, his values, notably for eco-friendly cuisine that he defends with one of his signature recipes.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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