Since 1981 the Cagouille has led the way in creative seafood cuisine in Paris, a cuisine that they have developped over time into a signature style

“After the Minchelli Brothers who created raw fish cuisine in France, Gérard Allemandou has redefined cuisine for cooked seafood. This is cooking without pretense, without artifice and above all without overcooking. It is perfect, whether fried, baked, stewed, and always with just the right amount of oil. It’s real fish!

Henri Gault from the famous Gault and Millau Guide