Qwehli, the fishmonger of the Chefs.
Serving the Sea is an art…
As with wine and coffee, great seafood also involves the magic of knowing where to find it and what to do with it. For 8 years, QWEHLI staff 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 us with their catch. If we are able to set out such lines with exceptional producers, it’s because we have a wealth of experience in aquaculture and fishing. We know all the in’s and out’s of these trades because we have practised them. And that is how we became the fish suppliers to elegant tables throughout the world. We serve chefs who are highly exacting about flavour, who want something more than excellent fare, and who want to pass on with us the message that serving the Sea is an Art.
The art of making time stand still…
As soon as they come out of the water, seafood products quickly lose their properties of odour, flavour and texture. Our commitment is to ensure you receive a product carefully preserved as if fresh out of the water. We are constantly searching for ways to maintain this extra-special freshness. We use cold temperatures for our awabis, quick on-board freezing for our toothfish, and our lobsters are weaned in purified water: each product has its own special method. The products from French coasts benefit from home-grown technology: our CAS Fresh®. This is a global breakthrough that is revolutionising seafood preservation. Using the combined effects of extreme cold and a magnetic field comparable to that of the North Pole, the flavours, smells and textures of our fish are kept intact… So that we can serve youproducts as if they were right out of the water.
