I'd like to open a business account
coversyl and alcohol Stein lives his work: he eats fish every day, but it's a varied diet, from sashimi to sea bass ("a bit ubiquitous, but I love it"). Fish soup remains a favourite. "In the restaurant it's a way to use up trimmings, to be honest. We use crab and lobster shells to make a Provenテァal-based stock, with saffron, tomato, red pepper and chilli. It smells of the Mediterranean: absolutely gorgeous."