Regional selection for the French championship for the best shucker | [EN IMAGES] Apprentice shucking, Thomas Prévost sets sail for Paris

â The oyster is in the spotlight throughout this week, and more particularly the Normandy oyster which obtained its IGP last year. She was on the tables of the seven competitors in the regional event of the National Scalers’ Championship, which took place on October 6 in Granville as part of the “All the sea on a plate” festival, orchestrated by the Regional Committee of the shellfish farming Normandy North Sea.

During nearly three hours of competition, seven competitors tackled the tests, highlighting the skills and ingenuity of the shuckers: a questionnaire on their knowledge, a speed test consisting of opening 50 hollow and flat oysters in one time record, and the creation of an attractive and appetizing seafood platter, on the “buffet” theme.

14 jurors

Facing the competitors, fourteen jurors organized into pairs, each with a very specific mission. They were marine professionals, representatives of shellfish farming, teachers at the Marland high school in Granville, elected officials and even representatives of the agricultural world. They noted the quality, cleanliness, speed, posture and even the aesthetics of the seafood platters. To guide them, Dave Vitre, general secretary of the France Écaille Union.

On the way to Paris

Among the competitors, the youngest won his ticket to the final in Paris. This is Thomas Prévost, Granvillais. At the age of 18, he already has a passion for the profession. Apprenticing at Frésil Marée in Granville, with a view to preparing for a Bac pro fishmonger, scaler, caterer at the Icep (Consular Institute of Professional Education), training center of the CCI Caen Normandy, he was keen to participate in this competition by ” passion for the product” et “want to show what I can do and learn even more “, he confides. If last year, for his first participation, he finished last, he was able to show perseverance by rising to second place, guaranteeing him a ticket for the national final which will take place at the beginning of February 2025 in the heart of Paris, at the Café Français, place de la Bastille.

” I’m still trembling “, he admits a few minutes after the results, in front of his mother, proud of her son.

Already some great encounters

At the end of his training, he wants to go to the south of France to acquire new skills and find a chef who can train him to become the best worker in France. Until then, he intends to train as much as possible to have a chance of standing out in Paris.

He has already received advice from Dave Vitre. He should also meet other young people at Marland high school at the invitation of Vincent Delacour, cooking teacher and member of the jury on October 6. This regional event has already been the result of great encounters.