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"I want my menu to
reflect my region[...]
the products of my
fellow fishermen and come from the plankton absorbed by fish.
artisans." The speaker pointed out that “climate
Marcel Ravin change could jeopardise this food chain”,
and in doing so affect the quality of blue
food, already prone to certain contami-
nation (pathogens, heavy metals, chemi-
cals…).

Towards responsible
consumption

“We need to think and make choices”, em-
phasises the artist Agnès Roux, founder of
Logoscope, during her poetic performance
“La bourse ou la vie” which highlighted
the current ecological and humanistic
challenges, against a marine-themed mu-
inherited from his family: “My grandfather sical background. Then it was the turn of
Cooking with full taught me that when you remove a species marine biologist Manuel Marchioretti to
awareness from its environment, you should use eve- take a fascinated look at jelly fish and their
astonishing ability to multiply, and even de-
ry bit of it”. Waste is banned, and instead
acknowledgement is given to the living. lighting the tastebuds of the audience with
Having just obtained his 2 star in the Mi- The proof: among the dishes proposed for jelly fish fritters which he himself invented.
nd
chelin Guide 2022, Martinique Chef Mar- the evening, exceptional fish skin crackers, Finally, aquaculture specialist Brice Ca-
cel Ravin looked back at his gastronomic parts that are often left aside. chia, the owner an aquaculture farm and
itinerary, from his native Caribbean to the seafood restaurant in Fontvieille, the Perles
Principality where he creates a cuisine of Food as medicine? de Monte-Carlo, spoke about the potential
excellence at his Mediterranean restau- and risks of aquaculture. In the setting of
rant, the Blue Bay. A cuisine which is none Stéphane Schneider, gastroenterologist Star’N’Bars, embellished with aquariums
other than a declaration of love to the sea: and nutritionist at the CHU in Nice, took containing luminescent jellyfish, plates of
“I want my menu to reflect my region, the up the baton, focusing on the nutritional gastronomic appetizers created by Marcel
perimeter within which we are, the products benefits of sea produce on human health: Ravin followed one after the other, giving
of my fellow fishermen and artisans. I try “The benefits of the ocean come firstly from the evening a delicious and flavoursome
each of their products, and sometimes it’s Omega-3 fatty acids which limit cardiovas- appeal. All these sensory experiences
love at first taste!" A 17-year culinary quest cular risks, inflammatory disease and some prompt us to question our choices with
which has propelled him to the pinnacle of neuro-degenerative disorders such as Al- regard to our consumption of marine re-
gastronomy, but the Michelin-starred chef zheimer’s disease”, noted the specialist, sources.
is still guided by the island philosophy he adding that these well-known Omega-3s

■ close to 2,400 species caught at sea are used in cooking
across the globe,

IN ■ the 7 foods richest in nutrients are marine,
FIGURES ■ 5g of fatty fish (mackerel, black cod, salmon, tuna…) eaten / day
reduced human mortality by 5%.
(source: Mohan et al. JAMA Intern Med 2021)