The snout-to-tail concept has been around for some time now but when it comes to fish offal restaurants have been slower to adapt.
This coming year the gill-to-tailfin trend finds itself in full swim swing (sorry couldn’t resist). You can expect to see (and if you’re adventurous experience): terrine of monkfish liver in place of foie gras and pungent grated bottarga in lieu of Parmesan. Interesting …
Our favourite gill-to-tailfin treat has to be fried fish bones served as French fry-like treats. Nom nom.
Posted by: Sue Huxter
Posted in: Le Quartier Français,
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