Creative cooking

Already naturally chic,  Obsiblue features mid-way between contemporary and tradition, with Lemongrass, ginger, turmeric, cilantro, daikon (big white radish), shisso (Japanese Basil) and yuzu.

Alliances that indefinitely reinvent sensations by sublimating the delicate and crunchy flesh and the sweet and salty flavors of the Obsiblue. In tartare, ravioli, casserole or Japanese pancake the Obsiblue becomes complicit in unexpected preparations. Chopped, sliced, cut, each ingredient associated with the Obsiblue reveals flavors of this rare food, leaving in the mouth a unique taste emotion.

Obsiblue and the metamorphosis of Kombu

The salty Kombu is born out of the love of a Japanese chef for the Obsiblue. The latter was seeking what condiment could accompany the Obsiblue in a more fairly and more powerful taste. He found the closest answer to the Japanese tradition, by asking fora special preparation from a fisherman in Hokkaido. Dried and then salted, the black algae then becomes a rare and exceptional, condiment with a rich and persistent taste in the mouth, which perfectly joins the raw tender Obsiblue with sweet and fruity flavors.

Our ambassador Chefs

In France, the chefs William Ledeuil (Ze Kitchen

Gallery), Pierre Gagnaire, Jean-Pierre Vigato (Apicius) and Oth Sombath (elected best foreign chef in 2010) were the first to be seduced by the Obsiblue.

Present all over the world, on the finest tables of Paris, London, Geneva, Brussels, Milan, Dubai, Singapore, Hong Kong, Macau, the Obsiblue is  a seafood adored by chefs. These prestigious ambassadors imagine for Obsiblue timeless recipes that combine creativity, modernity and authenticity.

Obsiblue around the world

Voici quelques restaurants qui proposent Obsiblue à leur carte.

ZE KITCHEN GALERIE – Chef William Ledeuil
4 rue des Grands Augustins, 75006 Paris 

LE CINQ – Chef Eric Briffard
31 avenue Georges V, 75008 Paris 

APICIUS – Chef Jean-Pierre Vigato
20 rue d’Artois, 75008 Paris 

L’INSTANT D’OR – Chef Frédéric Duca
36 avenue Georges V, 75008 Paris 

LE CARLTON – Chef Laurent Bunel
58 boulevard de la Croisette, 06400 Cannes 

RIVEA – Chef Vincent Maillard
Hôtel Byblos, 83900 Saint-Tropez 

Ferry Road Bray, Royaume-Uni

BRASSERIE GAVROCHE – Chef Frédéric Colin
66 Tras Street, Singapour