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.