“Chefs celebrate the Sea in Boulogne-sur-Mer” is a culinary book based on meeting and sharing. It highlights the importance of partnership in a spirit of friendship and teamwork in order to bring the reader to live the culinary experiences as in a family. It is part of the promotion of the fishery products of the Channel and the North Sea with the aim of making people aware that the notion of sustainable fishing is as much for the resource as for employment. Its planned release during the event “La Côte d’Opale fête la mer” in Boulogne-sur-Mer, thus fully inscribing it in a local dynamic highlighting the seafood industry.

What are the targets?

All audiences who like to associate the pleasure of cooking with a spirit of sharing and promoting the Channel and North Sea fishery products.

How will your project contribute to promoting the gastronomy of the Hauts-de-France region?

Insofar as it is part of a sustainable approach both for the resource and for employment. It is important to be aware that fishery products, if consumed in a reasonable way, will still allow tomorrow to maintain a whole sector and will allow us to continue to meet around a good table to discover ever renewed pleasures.

Bruno Ghys

It is a self-employed company whose objective is the publication of books for children, culinary, illustrations … generally focused on the promotion of heritage.