Dans sa dernière édition, Centurion, le magazine ultra chic destiné aux porteurs VIP de la carte American Express, Obsiblue, notre crustacé rare, est mise à l’honneur. Voici un extrait de l’article en anglais.
« How did the obsiblue go from unknown species breeding off the coast of New Caledonia to unrivalled delicacy on Michelin-starred tables the world over? As described in this quarter’s CENTURION Magazine, we look at the New Caledonian home of the obsiblue…
New Caledonian waters are extremely clean and cool – so cool that farming is only possible seven or eight months a year. It takes nine months to grow a large New Caledonian prawn, while in Asia, a shrimp is supermarket-ready in three months.
“This prawn, in its appearance and its flavour, evokes in many ways everything that’s important for me in cuisine: freshness, subtlety and elegance in taste and aesthetic,” says William Ledeuil, of the Michelin-starred Ze Kitchen Galerie. »
Centurion MagazineIn its late edition, Centurion, the ultra chic magazine dedicated to VIP American Express Card owner, Obsiblue is the star for the gourmets. This an extract of what they say about the blue prawn, seafood « de luxe »
How did the obsiblue go from unknown species breeding off the coast of New Caledonia to unrivalled delicacy on Michelin-starred tables the world over? As described in this quarter’s CENTURION Magazine, we look at the New Caledonian home of the obsiblue…
New Caledonian waters are extremely clean and cool – so cool that farming is only possible seven or eight months a year. It takes nine months to grow a large New Caledonian prawn, while in Asia, a shrimp is supermarket-ready in three months.
“This prawn, in its appearance and its flavour, evokes in many ways everything that’s important for me in cuisine: freshness, subtlety and elegance in taste and aesthetic,” says William Ledeuil, of the Michelin-starred Ze Kitchen Galerie.