Release of the new book “Poissons et Fruits de mer” (Fish and Seafood) by FERRANDI Paris, published by Flammarion
29 October 2025
Discover “Poissons et Fruits de mer” our new book published by Flammarion, to master all the basics of preparing fish like a pro!
With nearly 50 techniques explained in over 250 step-by-step instructions and more than 70 essential or revisited recipes to delight your friends and family.
Essential techniques:
- Deboning a round fish with two fillets;
- Filleting a fish;
- Cutting up a crayfish;
- Preparing a fish stock;
- Cooking en papillote...
Signature dishes:
- Trout gravlax;
- Tarama;
- Pike quenelles with Nantua sauce;
- Surimi with coral;
- Lobster roll;
- Oysters au gratin with champagne...
Available since October 25, in French and from March 2026 in English!
- Photos: Rina Nurra
- FERRANDI Paris chefs: Bastien Ancelet, Alexander Dreyer, and Baptiste Salomon
- Project manager: Audrey Janet
- Kitchen utensils and equipment: Mora, Matfer Bourgeat