“There is a responsible, humanist and gourmet path”: the three -star chief Olivier Roellinger joins with Ifremer for a sustainable fishing

Fish sustainably, eat good, even very good. A generation of chefs began to embark on this path and traces the gastronomy combined with sustainable fishing. Meanwhile, Their heart. Consequently, cuisine sponsor is Breton chef Olivier Roellinger, co-creator of a competition in his namewhere students and professionals work fish, crustacean, mollusc and algae, in short everything that is eaten in the sea, provided that it is sustainable.

Three Michelin stars (he returned them). Nevertheless, this self -taught chief brought in cooking scientific expertise, an unexpected junction between the large table and the most sharp research on marine life, embodied by The French Institute Ifremer, which celebrates its 40th anniversary this year. “there responsible, humanist gourmet path”: Nevertheless, “We can write another sea cuisine. Similarly, becoming fully aware of the issues, Enthuses Olivier Roellinger, Provided you listen to the researchers’ recommendations. “ The issues are also societal, he adds. “We must not forget our friends, responsible artisan fishermen.” In France, 75% of seafood consumed are imported. For the most part, we ignore its origin.

Three criteria of sustainable fishing – "there responsible, humanist gourmet path":

“There are three criteria of sustainable fishing. it is the scientists who guide us and guide us, lists Olivier Roellinger. LIs the species in danger in its fishing area? Is the fishing method impacting for the ecosystem? Is the minimum size of the fish respected? “ It is due to its ability to reproduce, before being caught, and the maintenance of “there responsible, humanist gourmet path”: the populations. If the three criteria are met, “So we have lasting fishing”.

“It may seem complex for the neophyte”. readily admits the cook, except that “We have a species guide, edited and updated every year”. This guide is the fruit of the work of The Ethic Ocean associationof which Olivier Roellinger is the godfather. in partnership with Ifremerwhich establishes a diagnosis for each species (read elsewhere).

“Eating. eaters, cooks and cooks, fishmongers, mareyers”, Declaims Olivier Roellinger with greed, everyone can find the right ingredients, in every sense of the word. “When politicians for years do not dare the cooks, have the power to choose what we put on the plate.”

Between the I-in-Foutism and the total eviction of seafood, “There is a responsible, humanist and gourmet path “.