from Alain Gravil
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He is married to a Briton! It was enough to understand how Simon Quemard, 41, had the idea to launch its new type of food truck, based on fish and chips and seafood.
Across the Channel, fish and chips is essential dish. “Yes, but provided the quality is there. A quality fish and a perfectly cooked fry! immediately specifies the founder of Mr. Fishi.
Passed through the world of hospitality in Toulouse
Traditionally trained as a chef at Angers, Simon Quémard arrived in Toulouse in the late 2000s when he was 30 years old. He passed through Brasserie du Stade (Michel Sarran), Le Chevillard, Les sales Gosses…
Then Covid and his restrictions began. It was an opportunity for him to reflect his professional project.
My wife is English and I noticed that there was a lot of English around Toulouse. Moreover, there is a real place of fish, which is not exploited today. Above all, I want to work with fresh and quality products.
Coming out of isolation, Simon received various additional training courses (business creation, hygiene, etc.)
Four main courses in slate
Mr. Fishy offers four main dishes on his plate, all filled with homemade cakes.
- of fish and chips served with homemade chips and homemade tartar sauce
- of thes tas : Hawaiian dish, fresh seasonal fruits and vegetables, salmon, salad, jasmine rice, sesame sauce.
- of banh mi salmon : Vietnamese salad with mayonnaise-based salad, homemade pickled vegetables, grilled marinated salmon and sesame sauce with dried coriander (slightly spicy Sriracha sauce option).
- of capture of the week : All fish depending on the season but also seafood such as grilled cuttlefish, octopus, etc.
Premium quality and homemade tartar sauce
Quality is first and foremost about working with fresh produce. The fish is delivered several times a week. I make fresh chips at home. Likewise, I only offer fresh fruits and vegetables. This applies to both main dishes and fruit salads.
Simon has perfected all his recipes with customers in testing. The aim was to obtain the best recipe as well as the best cooking method for frying, for example (beef fat or sunflower oil).
Lévignac, Lasserre and soon the area of Thibault (Tulouse) and Colomiers
Simon has just started his activity around Lévignac (between Colomiers and L’Isle-Jourdain). Multiple locations are allocated to him according to the days of the week. But very soon it intends to serve in the Thibault area (located south of Toulouse) as well as part of the aeronautical center (Colomiers, Cornebarrieu).
Main food prices: between € 6.50 and € 12 // Menus between € 10 and € 13 // Lévignac: Tuesday evening and Sunday evening (media library) and Lasserre: Friday evening (Salle des fêtes) / Other locations and more information online by clicking here.
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