The sardine is out of its box

In Marseille, Fabien Rugi prepares sardines at his restaurant, La Boîte à sardine, emphasizing traditional techniques over modern shortcuts. Sardines, celebrated as a nutritious and affordable superfood, are meticulously cleaned and arranged by Rugi, who processes around 300 daily. His partner, chef Céline Bonnieu, advocates for minimal cooking to maintain the fish's delicate flavor, offering dishes like stuffed sardines and marinated preparations. The rising popularity of sardines on social media reflects their culinary versatility and health benefits.