From top-notch French oysters and seafood from the waters off Normandy to a wide variety of premium crustaceans and fish along the beautiful French coastline, Rech's new executive chef, Guillaume Katola, is sourcing the best seasonal products for each episode along this Coastal Tour de France. Katola shares his culinary passion for regionally inspired dishes by using the best seafood and fish from Normandy, as well as regional produce with appellation d'origine contr?lée (AOC) certification, including carrots from Créances.

Most of the fish and shellfish at Rech hails from France (especially Brittany) from small, independent fishermen who are strongly involved in the protection of natural resources. The Jégo brothers' trade – established more than 20 years ago in Etel, the ancient tuna port in Morbihan, Brittany – provides Rech with extra-fresh ingredients and uses fishing techniques that are respectful of the environment.