Christopher Coutanceau

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.

Exciting, thrilling, captivating : the ocean is a real passion to me. It's my life! It has made me who I am and is part of my daily life.

I like to know each and every rock, the different fish, crustacean or coral species of my region. It's also important for me to preach for sustainable fishing and to be involved in the protection of the oceans and its fauna.

That is what makes me feel alive… That's where my mind can unplug. This blue so deep, so relaxing, this beautiful nature allows me live a happy and fulfilling life.

It is my grandfather, André Coutanceau, who taught me everything. This man whom I loved and admired, passed down to me his passion for fishing and the observation of the sea. Upon our return from fishing trips, my grandmother Guiguitte would cook like a seasoned chef our daily catch: fish, crustaceans or shellfish. By the way, I give her 3 stars ! This is the reason I wanted to become a great chef and true fisherman.

It is thanks to my story, my family and all the love they gave me. In my daily life, the sea and fishing bring me respect for our resources. These raw materials that make this magical place: a treasure without price.

I love leaving in the morning, early, with one or a few friends, to explore the deep sea, to fish within the rules of the art and find the strict necessity to enjoy and share these sea candies. This represents for me a formidable reservoir of expression, from which I draw every day to give to my clients the best through my cuisine. I love to transmit this culture to my team and especially to my customers. They are the ones who offer the luxury to practice my two passions : cooking and fishing.

Christopher COUTANCEAU