Francois Pasteau head shotEstablished in 1995, Pasteau’s restaurant is today a beacon for sustainable fish, strongly featured in its daily changing menus. François is one of the first French chefs to be conscious of marine resource conservation, believing that chefs act as ambassadors of sustainability.


“Concerned with preserving oceans’ heritage, I keep aware about sustainable fishing and feel invested of an educational role as a chef. By sensibilising my clients, we preserve together fishing resources and allow future generations to benefit them as well in a sustainable way.”

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