Fishing and Gastronomy on France 3 TV with David Gallienne, Top Chef 2020

Category: Press Review

In the Le goût des rencontres show on France 3 French TV channel, Guillaume Fourrier invites David Gallienne for a day combining fishing and gastronomy. Guillaume is a fishing guide in Normandy, and David is a chef and the winner of the Top Chef show in 2020. Together, they fish for sea bass off the coast of Dieppe before cooking an original dish: sea bass sausage. Accompanied by honey-glazed vegetables, this fish sausage is a recipe created by Guillaume.

A Fishing Spot Rich in History

Before setting sail from the Alabaster Coast, Guillaume welcomes David to his office, where he introduces the day’s plan. They aim to fish at an excellent spot: a World War II wreck submerged off the coast of Dieppe.

Guillaume shows David a World War II wreck where they will fish for sea bass.

There are many sea bass on this site, attracted by the rich marine life around the wreck. However, Guillaume warns his fishing companion that the weather conditions are not ideal. The sea is rough, and strong southwesterly winds predict a challenging day on the water.

Guillaume presents the fishing plan using the nautical chart.

But these obstacles only heighten the excitement of this unique fishing experience.

Fishing for Sea Bass in Wind and Rain

Boarding Guillaume's boat for sea bass fishing off the coast of Dieppe.

The boat leaves Dieppe’s harbor, passing by the iconic cliffs of the Alabaster Coast. They head offshore to reach the historic wreck.

Guillaume and David during the filming, departing from Dieppe's port.
Guillaume and David during the filming, departing from Dieppe’s port.

Once there, Guillaume explains to David the nuances of soft lure fishing, an effective method for attracting sea bass. He shows him how to manipulate the lure to mimic the movement of a small fish, which is key to tricking the sea bass into biting. Despite the pouring rain and choppy waters, Guillaume and David stay focused and motivated.

David and Guillaume take turns catching sizable sea bass.

Their perseverance pays off: they catch three beautiful sea bass, proving their resilience. Mission accomplished!

Sea Bass Sausage: An Original Recipe for All Ages

Back on land, at Manoir Jehan Ango near Dieppe, Guillaume shares one of his favorite recipes with David.

Guillaume Fourrier and David Gallienne cook together, side by side.

It’s the sea bass sausage with honey-glazed vegetables, a dish he originally created for his children. This recipe enhances the fish by softening its texture, which can sometimes be off-putting for younger eaters. The largest sea bass is transformed into a soft, flavorful sausage, crispy on the outside thanks to the Brick pastry. The vegetables, including turnips and peas, are glazed with honey and sourced from a local Normandy farm, Les Jardins de Derchigny.

Sea bass sausage and its honey-glazed vegetables.

From Sea to Plate in Dieppe

The entire recipe follows a farm-to-table philosophy, featuring quality, locally sourced vegetables. The contrast between the honey glaze and the spices in the sausage elevates each bite, while the lemon sauce and sautéed spinach add a refreshing and tangy note.

Tasting the recipe with Philippe, the gardener, and Cécile, a tour guide in Dieppe.

The day, full of emotions and discoveries, concludes with a successful tasting. Philippe, the gardener from Les Jardins de Derchigny, and Cécile, a tour guide from Dieppe, are impressed. It’s a perfect demonstration of the balance between David’s culinary expertise and Guillaume’s fishing mastery—a subtle marriage of fishing and gastronomy.

More Information on Le goût des rencontres

The full episode is available in replay and high quality on the France TV website: www.france.tv. You can discover all the culinary shows hosted by chef David Gallienne, who shares his skills with spontaneity and kindness. To taste his dishes and meet him in person, visit his Michelin-starred restaurant Le Jardin des Plumes in Giverny.