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!

Palourde and Oursin

Huitres Perls Blanches


Rouget Barbet



Taking out the bones without separating the fillets


Beautiful mackerel

Chef's filleted fish

My filleted fish

Nice to practice with no pressure

Sashimi maquereau with skin on

Shashimi platter

Sea urchins, still alive.

Cut it all around


Opening clams is easy, we ate them raw this time

Seafood platter

Antoine arranging the scene for us to take a nice picture

Best breakfast!

Now I can say I learned to open Oysters. I’m still pretty bad at it. It’s very difficult!

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7 Responses to Fish and Seafood Degustation

  1. Nachman says:

    i tasted 3 of the fish when i visited – cooked. they were great! too bad there were no sea urchins left-over 🙂

  2. Nachman says:

    but what is an – MOF chef anyway? – sounds dirty to me…

  3. Ema Irit says:

    כן אני קוראת את כל הפוסטים דרך האסלאם החדש והדגים נראים מעולה

  4. […] Some yummy sashimi dinner. […]

  5. […] by myself, tasted a 40 euro “Bresse” chicken,tried to eat pretty much everything in its raw form, first time I worked in a restaurant: as a cook and as a waitress (one day was enough). I tried so […]

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