Chef Sylvain Roucayrol and Delaney Inamine share 70 recipes and just as many recommendations for living and eating "by the world's seas" in this book. This culinary travel guide provides everything you need to know about sea urchins, bottarga, cod, and even Dungeness crab in Marseille, Lisbon, Naples, Barcelona, San Francisco and Tokyo.

Sylvain is the executive chef of Tuba Club and the Tuba Group.

An event we sporadically throw - bringing the American concept of the crab boil to France - and with it, a unique communal dining experience.

Since the beginning, we have been intent on working on projects in ALL aspects of food, so we were thrilled to join with our friends at Northhill to create a line of clothing for chefs that can be worn by professionals and amateurs alike. We worked with the NH team to design each piece after many tests, worked on all images, graphics, social media, press and sales for the line.

From July to August along the River Scheldt in Antwerp, we created the menu, threw a few crab boil events, took care of all images, graphics and even clothing design for a residency at People of Sommar, in Antwerp.

The project which started it all - we created an instagram page to showcase timeless, OG little shops in Paris and around the world. We continue to create content for this page to form a collection of quality stores and products, forming a community around this idea as we explore.

The link between food, experience and image is now undeniably important. With every project we work on, we document the entire process - from A to Z - to ensure the project’s intent is translated into photos.

Interior Architecture, concept: Delaney Inamine
Menu, concept: Sylvain Roucayrol
Management: Malicia Caujolle
DA/RP: Mews