We were supposed to see a demo from a MOF chef that week, explaining about filleting fish and opening oysters etc. He was sick and we were left with all the fish and seafood ordered and we already woke up early so we had this day with chef Antoine. What we did is to fillet all of the fish, open all of the clams, oysters and sea urchins and then eat everything with some fresh bread and salted butter, some white wine and there you go – the perfect breakfast!
Now I can say I learned to open Oysters. I’m still pretty bad at it. It’s very difficult!