Christian Bouvier (Coquillages Chez Claude, Marseille) Champion

The championship was held at the international agricultural exhibition on the 26^th February from 15.30 to 18.30. The best professional shellfish openers in France participated.

The championship consisted of 2 tests:

- Speed: Contestants had to open 50 gigas oysters and 50 oysters’ flat oysters in minimum time.

- Presentation: The competitors had 20 minutes to elaborate the most appealing display with the ice, algae and lemons at their disposal

The winners:

GENERAL ORDER

1st Christian Bouvier Coquillages Chez Claude Marseille

2nd Francisco Perez L’Huîtrier, Paris

3rd Boualem Sedeki L'Huîtrerie Régis, Paris

SPEED ORDER

1st Francisco Perez L’Huîtrier, Paris 5’32’’

2nd Eric Castro Coquillages Pierrot, Marseille 6’05’’

3rd Frédéric Fitte-Duval JPM Marie, Lyon 6’12’’

PRESENTATION ORDER

1st Laurent Pastror Coquillages André, Nice

2nd Boualem Sedeki L'Huîtrerie Régis, Paris

3rd David Audouard La pêcherie, Montpellier

The shellfish opener is responsible for seafood in a restaurant or a group of restaurants. He orders, receives delivery, and controls the quality. He opens oysters and other shellfish and composes the seafood platters as ordered. On his own or as part of a team he manages the seafood counter on the outside the restaurant. The head shellfish opener manages the team.

The shellfish opener has:

- A Good knowledge of seafood,
- Good technical skills
- Is fast and efficient,
- Has good contact with customers.
The shellfish openers play an important role in the reputation of the restaurants. As they have direct contact with consumers, they play an essential role in promoting seafood.