Fish & Shellfish

  • ISBN 978-3-7750-0650-7 1
  • Dimensions: 32cm x 25cm
  • Pages: 496

In this Gold medal awarded publication, all is about fish and seafood - from starters to main courses, from regional to international creations. More than 100 Star chefs from thirteen countries share their recipes and all insights for the perfect preparation of fish and seafood, complemented by an international fish encyclopedia and a glossary of terms. 

BELGIUM
Jean-Pierre Bruneau, Bruxelles

FRANCE 

Alain Ducasse, Paris 
Alain Dutournier, Carré des Feuillants, Paris
Alain Llorca, Nice 
Alain Passard, Arpège, Paris
Alain Senderens, Lucas Carton, Paris
Christian Morisset, La Terrace, Juan les Pins
Christian Parra, Auberge de la Galupe, Urt
Christian Willer, La Palme D `Or , Cannes
Christoph Cussac, La Reserve de Beaulieu, Beaulieu-sur-Mer
Christophe L`Hospitalier, Château Eza, Eze-Village
Dominique Bouchet, Les Ambassadeurs, Paris
Georges Blanc, Vonnas
Gérard Clor, L `Escale, Carry –le-Rouet
Guy Savoy, Paris
Henri Faugeron, faugeron, Paris
Jacques & Laurent Pourcel, Jardin des Sens, Montpellier
Jean-André Charial, L`Oustau de Baumanière, Les Baux-de-Provence
Jean-Claude Aubertin, Aubertin, Villeneuve-lès-Avignon
Jean-Marc Banzo, Le Clos de la Violette, Aix-en-Provence
Jean-Marc Delacourt, Château de la Chèvre d`Or, Eze Village
Jean-Michel & Pierre Minguella, Miramar, Marseille
Jean-Pierre Vigato, Apicius, Paris
Joël Robuchon, Paris
Julien Valero, Villa St. Elme, Les Issambres
Laurent Chouviat, Host. du Vallon de Valrugues, St. Rémy de Provence
Marc Haeberlin, Auberge de I`III, IIIhaeusern
Michel Del Burgo, Paris
Michel Guérard, Les Prés d`Eugénie, Eugénie-les Bains
Michel Rostang, Paris
Paul Pairet, Mosaïc, Paris
Pierre Gagnaire, Paris
Roland Mazère, Le Centenaire, Les Eyzies-de-Tayac
Stéphane Raimbault, L`Oasis, Madelieu-la Napule

GERMANY
Berthold Bühler & Heinz Bach, Résidence, Essen
Christian Bau, Gourmetrestaurant Schloss Berg, Perl-Nennig
Christian Lohse, Die Windmühle, Bad Oeynhausen
Claus Peter Lumpp, Bareiss, Baiersbronn-Mitteltal
Dieter Kaufmann, Zur Traube, Grevenbroich
Dieter Müller, Schlosshotel Lerbach, Bergisch Gladbach, Germany
Eckart Witzigmann
Hans Haas, Tantris, Munich
Hans-Paul Steiner, Hirschen, Sulzburg
Harald Wohlfahrt, Schwarzwaldstube, Baiersbronn-Tonbach
Heinz Winkler, Residenz Heinz-Winkler, Aschau
Jean-Claude Bourgueil, Im Schiffchen, Düsseldorf
Martin Öxle, Speisemeisterei, Stuttgart
Peter Liesenfeld & Peter Nöthel, Hummerstübchen, Düsseldorf
Stefan Steinheuer, Steinheuers Restaurant zur Alten Post, Bad Neuenahr
Thomas Bühner, La Table, Dortmund

HONG KONG 

Alain Verzeroli, Petrus
Brian Ngao, Felix
Cheung Kam Chuen, Lai Ching Heen
Christof Syré, Yü Restaurant
East Ocean Seafood Restaurant
Forum Restaurant 
Julien Bompard, Gaddi`s Restaurant
Leung Chun Wah, Wan Loong Court
Snow Garden Restaurant
Sun Tung Lok Shark`s Fin Restaurant

 ITALY 
Alfonso Iaccarino, Don Alfonso 1890, S. Agata sui due Golfi
Annie Feolde, Enoteca Pinchiorri, Florence
Ezio Santin, Antica del Ponte, Cassinetta di Lugagnano
Fulvio Pierangelini, Gambero Rosso, San Vincenzo
Grandis Luciano, Park Hotel I Lecci, San Vincenzo
Massimo Ferrari, Al Bersagliere, Goito
Nadia Santini, Dal Pescatore, Canneto sull`Oglio 
Norbert Niederkoffer, Restaurant Hubertus, San Cassiano
Santandrea & Salcuni families, La Tenda Rossa, Cerbaia

MOROCCO

Fréderic Nef, La Gazelle d`Or, Taroudannt
Nabil Fenjiro, La Roseraie, Val d`Ouirgane

NETHERLANDS 
Lucas Rive, De Bokkedoorns, Overveen

SINGAPORE 
Roger Seitz, Goodwood Park Hotel

SPAIN
Ferran Adrià, El Bulli, Rosas 
Hilario Arbelaitz, Zuberoa, Oiartzun
Jokin de Aguirre, Easo, San Sebastian
Josef Sauerschell, El Olivo, Deià
Juan-Mari & Elena Arzak, Arzak, San Sebastian
Koldo Royo, Restaurante Koldo Royo, Palma de Mallorca
Martin Berasetegui, Lasarte
Pedro Subijana, Akelare, San Sebastian
Santi Santamaria, El Raco de Can Fabes, Sant Celoni

SWITZERLAND
Eduard Hitzberger, Haus Paradies, Ftan
Gérard Rabaey, Le Pont de Brent, Brent-Montreux
Hans-Peter Hussong, Wirtschaft zum Wiesengrund, Uetikon am See
Horst Peterman, Peterman`s Kunststuben, Küssnacht
Martin Dalsass, Santabbindio, Lugano-Sorengo
Philippe Chevrier, Domaine de Châteauvieux, Peney-Dessus
Roland Jöhri, Jöhri`s Talvo, Champfèr-St. Moritz
Roland Pierroz, Rosalp, Verbier

THAILAND
Dan Ivarie, Jester`s, Bangkok
Gesinee Chakkrot, Salathip, Bangkok
Matthew Cropp, Shangri-la, Bangkok

U.S.A
Charlie Palmer, Aureole, New York
Christian Albin, The Four Season`s Restaurant, New York
Cyril Renaud, La Caravelle, New York
Daniel Boloud, Daniel, New York
Daniel Orr, La Grenouille, New York
David Paulstich, Mark`s Restaurant, New York
Douglas Organ, Wine Sellar & Brasserie, San Diego
Eberhard Müller, Lutèce, New York
Eric Ripert, Le Bernadin, New York
Hubert Keller, Fleur de Lys, San Francisco
Jan Georges Vongerichten, Jean Georges, New York
Joachim Splichal, Los Angeles
Joe Miller, Joe`s Restaurant, Los Angeles
Ludovic-Lefèbvre, L`Orangerie, Los Angeles
Marti