Tony Lestienne, a lover of his region, shares his passion for two fish: herring and mackerel.
His first book “Le hareng - histoire & recettes en Côte d’Opale” pays tribute to the herring, a little fish that’s king of the northern seas, and made Boulogne sur Mer prosperous. The chef suggests 40 delicious, original ways of preparing it.
His second book “Le beau et bon maquereau” tells the story of the mackerel, a “poor man’s fish” which has now become fashionable. Tony Lestienne and his team present some forty recipes with traditional and modern flavours, some sweet, some savoury.