Cold fish dishes form an important part of classical cuisine. They are fresh, elegant and often based on pure ingredients and simple techniques. From delicate carpaccios and tartares to marinated fish, rillettes and traditional salads, cold preparations allow the quality of the fish to speak for itself.

These dishes are often served as a starter, lunch or as part of an extensive dinner. They combine lightness with depth and pair perfectly with seasonal produce, fresh acidity and subtle herbs. On this page you will find a selection of classic and modern cold fish dishes, prepared with respect for product and tradition.