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
Dorade
Rouget Barbet
Maquereau
Palourde
Taking out the bones without separating the fillets
Cute
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
Appetizing
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!
i tasted 3 of the fish when i visited – cooked. they were great! too bad there were no sea urchins left-over 🙂
but what is an – MOF chef anyway? – sounds dirty to me…
It’s an honor title won by a professional in its field from the French ministry of labor. Read here: https://en.wikipedia.org/wiki/Meilleur_Ouvrier_de_France
כן אני קוראת את כל הפוסטים דרך האסלאם החדש והדגים נראים מעולה
אסלאם? שמעת על autocorrect?
https://damnyouautocorrect.com/category/best-of-dyac/
[…] Some yummy sashimi dinner. […]
[…] 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 […]