Forever an advocate for anti-waste and sustainable fishing practices, chef Cristopher Coutanceau has been passion-driven from a young age. His career path of chef has always been clear. Through his 2 star restaurant, he makes his dreams a reality.
At the fish auction every morning, the Chef carefully selects the best products of the sea, shellfish, crustaceans or fish.
Passionate as he is, Christopher is deeply invested in protecting the marine fauna and flora. He collaborates with the association "l'œillet des Dunes" and "Bloom" who have recently helped to outlaw trawling fishing in the deep sea.
Defender of artisanal fishing, his unmatched expertise of marine species is a great asset for researchers and professionnals. For the Chef, overfishing is becoming a threat to food health and safety. He sounds the opinion as often as he can, and excludes from his menu species that are in breeding season.
His goal: raise awareness for future generations through his work and passion.