Saline was born under the impetus of Thomas and Inna, the passion for seafood and the desire to offer an original concept, that was the starting idea. Essential values to get started, moreover, the quality requirement is very present in this fish market, freshness above all!
Nadia Bergeat: A very simple cuisine, I like the idea of choosing my fish or my shellfish so that it can then be cooked on the plancha with mashed celery, mashed sweet potato or baby potatoes as an accompaniment. .
– Nadia Bergeat
There is also a good choice of à la carte dishes such as squid skewers, squid, lean meat in a reduction of balsamic vinegar with spices. Thomas offers home-made catering products, tuna tataki, cod brandade. He works as much as possible in a short circuit such as the imperial prawns of Charente Maritime or even hake from St Jean de Luz, oysters from the basin, also passing through the Royan fish auction and La Cotinière. Open Tuesday to Saturday from 8:30 a.m. to 10:30 p.m. and Sunday morning from 8:30 a.m. to 2:30 p.m. at 43 Bis avenue Jean Jaurès in PESSAC
Both Mediterranean and Charentaise, Nadia began her career at the age of 20 as a theater costume designer in Bordeaux. A job she still exercises with as much passion. From shows to shows and from town to town, she discovers the regions; the countries ; specialties and both culinary and geographic riches. These terroirs where the know-how and the local identity of the products are forged, Nadia seeks to share them with everyone and shares them on her blog Follow La Baronne Instagram and Twitter! And the South-West of France, a nourishing and generous land, remains his favorite land. Curious, enthusiastic, she lacks neither the audacity nor the appetite to bring the product closer to the consumer, to support the initiatives of producers concerned with relaunching quality products. Columnist she wants to transmit this pleasure and delight the listeners.
