Passionate about the sea and a sailor since childhood, the chef from La Rochelle, who was awarded a third Michelin star in 2020, is a fervent advocate of sustainable fishing and anti-wasteful cooking. Every morning, at the fish auction, the "cook-fisherman" chooses with love and care the most beautiful products from local fishing : shellfish, crustaceans and line fish with a priority, that of strictly respecting the seasons of the sea, excluding from his menu endangered species or those in breeding season. A cuisine from the sea to the plate.
On his semi-rigid as soon as he has the opportunity, the chief has always applied the rules of respectful fishing. Today, it is important to him, through his job and his passion, to raise awareness of the cause of marine resource preservation. Christopher Coutanceau collaborates with many associations. As an activist for small-scale fishing, he fought alongside Bloom to obtain a ban on deep-sea trawling and a ban on electric fishing in Europe. On the occasion of the release of the Michelin Guide 2019, the year before the third star, he was given the "Sustainable Gastronomy Award", a first in the history of the Red Guide.