Produits de la mer - n°181 - Avril 2018 - 165

Découvrir ❘ CONCEPT

Badr, le poissonnier, et Salomé,
formée chez des chefs étoilés,
arrivent de Terroirs d'Avenir.
Elle assure la fabrication des
produits traiteur (cévichés,
rillettes,...), à emporter ou
consommer sur les douze places
du comptoir. Au gré des jours
de la semaine, elle élabore les plats
du jour : tataki, risotto...
Badr, the fishmonger, and Salomé,
trained by Michelin-starred chefs,
come from Terroirs d'Avenir.
She is responsible for the making
of traiteur products (ceviches,
rillettes...), to take away or to
savour on one of the twelve seats
at the counter. Depending on the
day of the week, she cooks the
dishes of the day: tataki, risotto...

ommercial opportunism or genuine environmental convictions? Both, asserts Grégory
Areinx, president of the SAS Terialma, who,
last December 9th, opened the restaurant the Reine
Mer, close to the Republique underground station.
This forty-year-old, who was born in Toulon and
moved to Paris in 2000, has spent a long time developing his very ambitious project, which could even
be judged pretentious: he claims to be "the first
concept of fishmonger-traiteur and restaurant for
maritime gastronomy in Paris." However, famous
houses such as Daguerre and Paris Pêche already
have such a mixed offer, fish selling and catering.
The Reine Mer will distinguish itself by its sourcing: French sustainable fishing, with Terroirs
d'Avenir as the main supplier. The bearded man in
the striped sweater is not a novice in the world of

Parisian traiteur catering. Self-taught, he opened
his first business, the Traiteur du Marais, in 2004,
before becoming a partner in the Palais Royal, a
deluxe caterer, from which he withdrew. He was
the man who founded the first tartare bar in Paris,
in 2012, and he quickly picked up on the growing
trend towards seafood products: forget about
meat, let's eat fish, but provided fishing and farming are responsible.
The acquisition of these cheap premises was
quite fortunate and consistent with his financial
contribution, in a joint purchase with the bank,
which was seduced by the concept. Grégory
Areinx, reassured by a very good start, has greater
ambitions: he already wishes to open in Paris another Reine Mer, which is a registered tradename,
before rolling it out across France.

L'extérieur n'est pas encore aussi soigné que l'intérieur, mais nul ne peut
ignorer que ce sont des produits de la mer qui se vendent ici. Sous toutes leurs
formes. Le fait maison et l'origine France règnent en maître. Une exception
notable : la langoustine, de casier, est écossaise. Un happy oyster (six huîtres et
un verre de vin pour 9 euros) invite à rester dîner. L'équilibre financier devrait
être atteint dès mars.
The exterior aspect is not yet as neat as the inside, but no one can be unaware
that seafood products are sold there. In all their forms. Homemade dishes and
French products reign supreme.
A notable exception: the langoustine, caught in pots, is Scottish.
A "happy oyster" (six oysters and a glass of wine for 9 euros)
invites you to stay for dinner.
The financial balance should be reached in March.

Reportage : Lionel FLAGEUL

PRODUITS DE LA MER N°181 AVRIL 2018

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