Cooking raw fish with Vincent Storti THE fishmonger of Léon and Hossegor

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At each of his visits for Circuit Bleu Côté Saveurs, the fishmonger of Léon and Hossegor Vincent Storti, “Chez Vincent”, always offers us extraordinary dishes like his sublime recipes of cooked raw fish like this
“Line-in sea bass ceviche from the Bay of Biscay with exotic fruits”.

“Line-caught bass ceviche from the Bay of Biscay with exotic fruits” from “Chez Vincent”, the fishmonger from Léon and Hossegor. © Radio France
– CWM

Or even the “Bay of Biscay tuna tartare with capers”.

"Tuna tartare from the Bay of Biscay with capers" of "At Vincent's" the fishmonger of Léon and Hossegor.
“Bay of Biscay tuna tartare with capers” from “Chez Vincent” the fishmonger of Léon and Hossegor. © Radio France
– CWM

Or also the “Red label Scottish salmon carpaccio with fresh herbs and rose berries”.

"Label rouge Scottish salmon carpaccio with fresh herbs and rose berries" of "At Vincent's" the fishmonger of Léon and Hossegor.
“Red label Scottish salmon carpaccio with fresh herbs and rose berries” from “Chez Vincent” the fishmonger of Léon and Hossegor. © Radio France
– CWM

Recipes made with extremely fresh fish to guarantee top quality products. Associations of just perfect flavors that make these ready meals a real success. Tastefully there is nothing to complain about, your taste buds will be ecstatic! And as Vincent is a real gourmet and loves to share, he gives you some elements of his recipes by listening to the program of the day so that you too can try your hand at this raw fish cuisine.

Locally caught fish, seafood platters and artisanal cannery

“Chez Vincent” in Léon like Hossegor the team has only one objective: to delight you! You will find there all the fish of the moment, hake, line bass, sea bream,… to name but a few and also one of its darlings, the pollack. Seafood on magnificent platters awaits you and thanks to the cannery you can indulge yourself with, for example, “Chipirons in squid ink”, “Tuna axoa”, spreads, “Soups of fish” and other “velouté of crabs”. And for any personalized service Vincent Storti is also a caterer and will be happy to respond to your requests.


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