Rech 'n' Roll
Highly aware of the protection of the marine balance, Giles Jégo rigorously keeps track of quotas, sizes, reproductive seasons and tidal movements. He explains, "The selection comes primarily from what the sea bestows us day to day." The fish he selects for the Rech restaurants in Paris and Hong Kong are line-caught in small fishing boats whose outings are limited to three hours, enabling them to bring the fish back to the quays in the light of dawn, still alive.
Katola also buys from other small independent fishmongers in Brittany who similarly source the very best fish and shellfish while being protective of the environment. "All of our fish is line-caught by fishermen using small boats," he says. "This fish is fresher and of a better quality than fish that is caught by net on large fishing boats, which stay out at sea and store the fish for longer before it makes its way to the market."
