The perfect cooking of winter fish …

… and it sounds like a nursery rhyme … Barbue, turbot, mackerel whose flesh must remain firm have aroused the spirit of the cook who decided to cook them for a long time. Cooking at 68 ° for more than two long hours for a result of high purity. Stéphane Jego calls it perfect cooking which, applied to a cod back, placed in a dish with a little water, olive oil, a hint of chilli offers a pearly flesh, melting, addictive! As always with the chef, cooking is done without a machine, without artifice, just the taste, the time, the intelligence of the job.

To enjoy at this time, especially at lunch to follow a delicious broth of which Stéphane Jego has the secret and who will demonstrate that he also knows how to make a deliciously light cuisine!