A former seafood dealer to some very prestigious restaurants (Le Sergent Recruteur, Anahi) and a pioneer of the ikejime technique in France, Patrick Fernandez has transformed this former post office into a fishmonger’s stall, where the freshest seafood caught off the coast of Quiberon strikes a pose. Sold whole or filleted upon request, these exceptional pieces have been winning over Parisians for seven years now: line-caught squid that’ll send a shiver down your spine, impressively fresh wild gilt-head sea bream, lovely line-caught bass killed ikejime style, and an outstanding selection of shellfish (sea urchins from Iceland, oysters from Cancale, etc.). Next door, a Japan-focused shop stocked by Thi Fernandez, the fishmonger’s Japanese wife, brings everything full circle with its selection of take-away preparations: star anise root infusions, olive oil infused with shiso, chirashi made with whatever’s fresh next door, and some incredible tuna rillettes. // T.J.
Hidden gem: The fresh wasabi root from Nagano for the whopping price of €280/kg!
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