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Radio Mercato Centrale


fish bar by Jérémie Depruneaux

The freshest-smelling fish bar ever

Three things stand out in Jérémie Depruneaux’s boutique at the Mercato Centrale Milano: technique, study, and the smell of the sea.

Fishion was born as a fish restaurant and fish bar, an innovation in the culinary offer of the historic fishmongers Pedol. The man behind this sea change is the young French chef Jérémie Depruneaux, a graduate of the cookery school of Paul Bocuse, the legendary chef from Lyon and one of the elder statesmen of French cuisine.
For Jérémie, cooking is an art, science and technique. It means experimenting and astonishing with unusual combinations; it means knowing the ingredients and choosing only the best of them, without letting anything go to waste.
In the boutique, you will find unusual pairings that somehow make perfect sense: tastes never experienced before. If you could only have one dish? Go for the pasticceria di mare, where Jérémie unites the best fish in Italian waters with international ingredients and the French culinary tradition.

Fish has never smelled so fresh as at the Fish Bar.

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Fishion was born as a fish restaurant and fish bar, an innovation in the culinary offer of the historic fishmongers Pedol. The man behind this sea change is the young French chef Jérémie Depruneaux, a graduate of the cookery school of Paul Bocuse, the legendary chef from Lyon and one of the elder statesmen of French cuisine.
For Jérémie, cooking is an art, science and technique. It means experimenting and astonishing with unusual combinations; it means knowing the ingredients and choosing only the best of them, without letting anything go to waste.
In the boutique, you will find unusual pairings that somehow make perfect sense: tastes never experienced before. If you could only have one dish? Go for the pasticceria di mare, where Jérémie unites the best fish in Italian waters with international ingredients and the French culinary tradition.

Fish has never smelled so fresh as at the Fish Bar.

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