This classic preparation emerged in Grenoble, pairing delicate fish with browned butter, capers, and lemon.

If you're tired of the same old smoked salmon dish for Christmas, try this instead!

The North's version of bouillabaisse.

Like moules marinières, just made with cider.

Like clams casino, just better.

A refined taste of autumn

No better way to accompany a whole roasted turbot than with a beautiful sauce vierge!

No better way to have your freshly caught fish than with some South of France flavours!

This is one of the signature dishes at the restaurant... don't worry if you don't like fish, it works perfectly with chicken too!

Encased in a beautiful golden puff pastry & cooked to perfection, this is my favourite way to cook salmon, give it a go!

Cooking anything en papillote is a great way to cook, especially fish. This cod is cooked with a seasonal fricassee of peas, lettuce and dill.

Stop buying your fish portioned & packeted. Buy your fish whole instead & portion it yourself: it's way cheaper, better quality & will help you unlock some new skills!

Scallops served in a creamy sauce with mushrooms and herbs, topped with cheese and gratinated under a hot grill.

Mixed fish is baked in a creamy béchamel sauce with fennel, leek, peas, and dill, topped with buttery mashed potatoes.

Cooking anything en papillote is a great way to cook, especially fish on the bone. This monkfish is served with a roasted tomato sauce.

A compound butter which is perfect with meat, fish or veg. This is the ultimate surf and turf! Ribeye and lobster together is already a good start. Cover them in this butter and its even better.

A classic! heres how to prep a seabass and finish with a classic sauce meunière.

Happy enough to call this a nicoise salad? There’s tuna, egg, all the vegetable elements so why not… The only difference is the dressing, its somewhere between a tonato sauce or Caesar salad dressing. It works perfectly for this salad.

One of my favourite dishes served across France. Fresh mussels cooked in a creamy white wine sauce with onion, garlic, and herbs. Perfect with a crusty loaf and glass of chilled wine.

A traditional Provençal tart topped with caramelised onions, anchovies, and niçoise olives, perfect with a glass of chilled rose.