Agecotel, the show for professionals of hotels and restaurants sector, organized a competition of “écaillers”, and not just any: the World Cup with 11 countries competing.
The third edition of the competition took place at the tradeshow Agecotel 2016 in Nice, co-chaired by the chefs Michel Roth, Bocuse d’Or and Meilleur Ouvrier de France, Fabrice Prochasson, MOF and Fabrice Sibilla, winner of the 2014 competition.
After a tribute to Eric Gumpel, recently deceased Israeli écailler, the third edition of the World Cup for écaillers started on January 31, organized by Marcel Lesoille, culinary consultant and world record holder of oysters opening.
A world title at stake
The pressure was high and a huge challenge to win a world title of best écailler (fishmonger-fish scaler-caterer) in the world. The 11 candidates had 2 hours to achieve an artistically composed platter with 100 shellfish. The competition took place under the watchful eye of the contest coordinator, Marcel Lesoille, a lover of a somewhat unknown profession whose status he wants to restore and enforce the necessary rules.
Eleven professional écaillers, each representing a country, were competing. Their seafood feasts were judged both on overall presentation, on the technical and artistic appearance. The competition work of art should include oysters, belons, pink and gray clams, almonds, Spanish mussels, varnish urchins, shrimps, prawns, winkles, whelk, crabs, lobster…
A prestigious jury of MOF
A prestigious jury had the difficult task to decide between the candidates; it consisted of Fabrice Sibilla, restaurant Sellarier at the Halle Paul Bocuse in Lyon, winner of the 2nd Ecaillers World Cup, Michel Roth, MOF, executive chef at Wilson Palace in Geneva, Jacques Laurency, MOF, executive chef, Sophie Fernandez, MOF, fishmonger-fish scaler-caterer, David Gomes, MOF, fishmonger-fish scaler-caterer, Etienne Chavrier, MOF, fishmonger-fish scaler-caterer, Cédric Bejaoui, MOF, fishmonger-fish scaler-caterer, and Jean-Jacques Cadoret, oyster farmer.
List of candidates who participated in the contest:
Christian Bouvier, Greece, (Coquillage Claude in Marseille).
Francisco Pires, Portugal, (L’Huitre de Paris)
Mickaël Lenoir – France, (Poissonnerie de Lucine, Cap Ferret)
Said Souaci – Algeria, (Brasserie des Européens, Annecy).
Xavier Caille – Belgium, (L’Oyster, Paris).
Cao Min – China, (Oyster Kitchen, Shanghai).
José-Joseph Daloia – Italy, (La Mascotte, Paris).
Tarik Soussi – Morocco, (La Grande Voile, Nice).
Tierno Kane – Senegal, (L’Ombrine, La Grande Motte).
Richard Zurcher – Switzerland, (Gastromer, Genève).
Nouredine Gaib – Tunisia, (Le Mooréa in Saint Laurent du Var).
At the end of the allotted time, each candidate was able to unleash their creativity, and the true oceanic masterpieces were offered for public admiration. Christian Bouvier, representing Greece, and working for Coquillage Claude in Marseille, who ascended to the top step of the podium, followed by Francisco Pires for Portugal (L’Huitre de Paris) and Mickael Renoir, for France (Poissonnerie de Lucine à Cap Ferret).
About Marcel Lesoille
Consultant and culinary seafood advisor, member cuisinier of Euro-Toques Association France, Marcel Lesoille is also écailler, five times World Champion and holder of world records in oysters opening – speed and endurance.
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