Events | 19 March 2018

Qwehli masterclass
with Guest Chef Pascal Barbot

Qwehli masterclass

On March 19th, we invited 24 of our best customers to discover our new brand, Qwehli and enjoy two Masterclasses with Guest Chef Pascal Barbot in TheTasteLab by Classic Fine Foods

Check out the gallery of the event

We had the great pleasure of being joined by Simon Deprez, General Manager at Qwehli, who introduced the brand to our customers. Simon invited them to think about all the issues linked to fresh seafood. After only 2 days, fish loses 50% of its organoleptic qualities and the characteristics of its texture. Furthermore, the quality of products in the fresh seafood market is unpredictable as the weather has a huge impact and consistency can’t be guaranteed. The quality of some fish is totally dependent on the season so if you buy fresh, how can you guarantee your guests the perfect product all year round? And obviously, no-one can get fresh fish on Mondays!

Qwehli is all about proposing a very tempting alternative to fresh seafood as it offers guaranteed high quality, consistency and convenience. For 8 years, Qwehli have been avidly scouring the world and the oceans, as well as the coasts of France, in search of mythical depths and convincing the best producers to entrust them with their catch. Qwehli offer a range of exclusive products based on two high standards: taste and proper fishing methods. Sustainable fishing methods, the seasonal needs of the fish and extreme freshness – everything is selected with the greatest care. Qwehli masters the art of preserving the freshness of seafood products. As soon as they come out of the water, seafood products quickly lose their odour, flavour and texture. Qwehli’s commitment is to ensure you receive a product carefully preserved as if fresh out of the water. They use cryogenics for their awabis and quick on-board freezing for their toothfish. The products from the French coasts benefit from Qwehli’s home-grown technology: CAS Fresh®, a global breakthrough that combines the effects of extreme cold and a magnetic field comparable to that of the North Pole so the flavours, smells and textures of the fish remain intact.

Pascal Barbot, Astrance*** has been a fan of Qwehli for 8 years and is passionate about the brand and the products. He particularly respects the brand for its approach to sustainability, the exceptional quality and consistency of its products and the convenience it offers any chef working with seafood. Pascal says about Qwehli: “Our common thread, a high-quality product, with no exception.”

During this Qwehli masterclasses, he offered our customers the fantastic opportunity to taste the products in a very natural way so that they could experience the pure taste of the fish and shellfish.

 

Carabineros, Plesiopenaeus edwardsianus from Spain

Also known as “Brillantes” in Spain and considered as a real “national treasure”, Qwehli’s carabineros is fished by trawler in the deep waters off the Atlantic coast of Andalusia. It has a very distinctive flavour thanks to the salt levels of the Mediterranean waters. It offers a pronounced iodine taste, followed by a subtle spicy note. Pascal prepared this product in 3 different ways: consommé, tartare and pan fried. Using very little seasoning, the customers were delighted to discover the beautiful flavour and texture of the carabineros.

 

Patagonian Toothfish, Dissostichus eleginoides from the Kerguelen Islands

Qwehli’s Patagonian toothfish come from the French waters of the Kerguelen Islands between the Roaring Forties and the Furious Fifties where the wind and 10-metre swells meet the icy cold of the polar region. Fished at a depth of around 1,500 metres, the fish can withstand extreme temperatures thanks to the antifreeze protein in its blood. It offers a meltingly soft texture, pearly white flesh and a unique flavour with buttery almond notes. This product is "as if it had just come out of the water" thanks to CAS Fresh® technology. Pascal served the Patagonian toothfish in 2 different dishes: steamed toothfish with a miso-beurre noisette and toothfish gravlax.

 

Turbot, Psetta maxima from the island of Noirmoutier

Qwehli’s turbot is produced by aquaculture to extremely high standards, committed to respecting the natural life cycle of the species and the environment. It comes from the only aquaculture farm with “Red Label” certification and is “bled” to obtain a firm, delicate texture and perfect white flesh. This product is "as if it had just come out of the water" thanks to CAS Fresh® technology. Pascal really likes his product for its unique texture that he perfectly demonstrated with his steamed turbot with mandarin gelee. 

 

Line Caught Sea Bass, Dicentrarchus labrax from the Atlantic Ocean

The final product to be showcased in the masterclasses was Qwehli’s sea bass. Fish is authentically “line-caught" by small Breton boats which specialise in line fishing and only land a few of these fish per day. Each fish is landed with the greatest of care, so that it is not crushed by the nets and keeps its flesh intact, with no bruising. It offers an immaculate white flesh with an intense, distinctive flavour. This product is "as if it had just come out of the water" thanks to CAS Fresh® technology. Attendees had the pleasure of tasting the sea bass ceviche prepared by Pascal and his team.

Learn more about Pascal Barbot

Pascal Barbot began learning his trade while still at school. In 2000, he opened Astrance. Five years later, he was named Chef of the Year by the French guide Gault et Millau. A seasoned globe-trotter, his many journeys around the world are a constant source of inspiration, allowing him to ceaselessly reinvent his recipes.

Astrance***

4 rue Beethoven, 75016 PARIS

http://www.astrancerestaurant.com/