Our Kitchen

For over twenty years, Freddy Amy and Adama Thiam have skillfully crafted something new every day to keep the “Cagouille style” alive.

“Every morning the tide arrives along the coast of France, of Europe and of Rungis, and our Chefs find out what the catch of the day was, and what is the freshest. All our shellfish are always delivered live. Every day, the most suitable recipe is selected to achieve a menu that changes daily depending on the catch, the Chefs’ inspiration and the season. Each year we cook more than a hundred different recipes, always with the essential idea to respect the specific flavour of the product at hand.”