in a few moments the director will arrive, with his light and sound man and stylist. They came to check my restaurant to record a promotional video for The Good Fish Foundation. It will be a hilarious video in which everything goes wrong. The recordings are scheduled for Thursday.
I am an ambassador for Chefs for Good Fish, the catering program of the Good Fish Foundation, the makers of the fish guide. We are committed to using sustainable fish in the catering industry.
It is amazing how traditional restaurants stick to fish that are not sustainably caught, like almost all popular sea bass, sea bream, gambas or eels.
Our mackerel, razor blades, oysters, salmon trout, haddock and hake are sustainably caught or farmed. We go even further and also look at the right season and choose our own region. So no tropical fish or lobsters from Canada for us either.
There is still much to be gained to get the catering industry to sustainable fish. For example, many consumers demand salmon. Salmon is often sustainable in supermarkets. The unsustainable salmon will then remain for the catering industry. As long as consumers in restaurants keep asking about the unsustainable fish they have known for years, it remains difficult for many restaurants to choose sustainable.
As an ambassador of Chefs for Good fish, I want to show that as a chef you can very well choose sustainably caught fish. We take our guests along in the sustainable experience.
At L’invité we only serve sustainably caught fish. Our fish is local and in the right season. Our guests appreciate sustainability, we include them in our sustainable story, which adds value to their evening out. That is super tasty and gives a good feeling.