His catch is sold or served fresh alongside other fish at Pêcherie U Luvassu (the Monégasque name for Mediterranean seabass), the fishmonger behind his berth that he co-owns. Local restaurants, as well as residents, are clients – "even the chefs from the superyachts," Rinaldi said. The site has evolved with the arrival of local restaurateur Sami Ben Slama as his business partner in 2020. Now, the smartly dressed waterfront tables are a place to linger for a suited lunch crowd. But it"s the success of the restaurant that allows Rinaldi to continue his profession – and his passion – Ben Slama told me.