Fish : Concinar Pescado de Marsella a Tokio -Language: spanish

Chef Sylvain Roucayrol and Delaney Inamine share seventy recipes and just as many must-visit spots to experience and savor life by the sea around the world. MARSEILLE – SAN FRANCISCO – NAPLES – LISBON – BARCELONA – TOKYO Sylvain Roucayrol, chef at Marseille’s Tuba Club, offers a creative and unique cuisine shaped by his travels, inspired by the sea, and rooted in fresh, seasonal local ingredients. Delaney Inamine, who created the photographs and illustrations for this book, is a California native working on architecture and design projects between Paris and Marseille. 

Delaney Inamine es una diseñadora arquitectónica nacida en California que se trasladó a Francia para cursar un máster tras graduarse en arquitectura en la UC Berkeley. Vive en Marsella con su marido, Sylvain. Desarrolla y dirige proyectos con el grupo Tuba. También trabaja en proyectos de arquitectura, diseño y fotografía entre París y Marsella.

Su carrera comienza en Londres, junto a chefs como Daniel Boulud o Claude Bosi, y luego continúa en Dubái con Izu Ani. En 2018, Sylvain Roucayrol abre el Menorca Experimental en Menorca con el Experimental Group. Cocinar en una isla, donde la carne es más difícil de conseguir que el marisco, lo impulsa a trabajar el pescado en todas sus formas. En 2019, es chef del restaurante Mara en París, en el barrio del Marais. La configuración del lugar hace que cocinar sea complicado, y servir pescado crudo se convierte en una elección evidente. Continúa su trayectoria en Caché y Amagat, en el distrito 20 de París, y rápidamente se destaca por su dominio de los productos del mar. Este recorrido alcanza su punto culminante en Marsella, en el Tuba Club, a pocos metros del mar.


Delaney Inamine is an architectural designer born in California who moved to France to pursue a master's degree after graduating in architecture from UC Berkeley. She lives in Marseille with her husband, Sylvain. She develops and leads projects with the Tuba group. She also works on architecture, design, and photography projects between Paris and Marseille.

His career began in London, working alongside chefs such as Daniel Boulud and Claude Bosi, and later in Dubai with Izu Ani. In 2018, Sylvain Roucayrol opened Menorca Experimental in Menorca with the Experimental Group. Cooking on an island, where meat is harder to source than seafood, pushed him to explore fish in all its forms. In 2019, he became the chef at Mara restaurant in Paris, in the Marais district. The layout of the space made cooking difficult, and serving raw fish became the obvious choice. He continued at Caché and Amagat, in Paris’s 20th arrondissement, and quickly gained recognition for his skill with seafood. This journey reached its peak in Marseille, at the Tuba Club, just a few meters from the sea.