Presentation

One dish, one story: Erika the Oyster

A gastronomic journey that reveals the story and care behind the iconic Erika oyster. Alexandre Couillon will share his sustainable and creative approach to seafood cuisine.

We will discover the inspiration and technique behind one of his most emblematic dishes. The presentation will explore how connection to the land, respect for seafood, and attention to detail shape the iconic Erika oyster. From the selection of ingredients to their preparation and presentation, Couillon tells stories through each dish, offering an intimate look at contemporary French gastronomy focused on product excellence and culinary integrity.

Related talks

Presentation

The Value of Marine Life

09:45 - 10:15 HRS

Carlos Duarte

Professor of Marine Sciences, King Abdullah University of Science and Technology (KAUST), Saudi Arabia

Presentation

What does the Adriatic Sea taste like?

13:00 - 13:30 HRS

Jacopo Ticchi

Rest. Da Lucio (Rimini, Italia)

Presentation

The ‘platform’ where the future of the ocean is decided: fishing, aquaculture, energy, and nature

10:45 - 11:15 HRS

Lorella de la Cruz

Deputy Head of Unit- Blue Economy Sectors, Aquaculture and Maritime Spatial Planning European Commission, Belgium

Presentation

Ecosystems that provide sustenance: Portugal and Africa as examples of natural capital

10:00 - 10:30 HRS

Ester Serrão

Professor at the University of Algarve and coordinator of the BEE team (Biogeography, Ecology and Evolution) at CCMAR – Centre for Marine Sciences

Presentation

From the ocean to the economy

12:00 - 12:30 HRS

Sandra Damijan

Economist and Professor at the Faculty of Economics and Business, University of Ljubljana (Slovenia)

Presentation

The risk of ciguatera in the Canary Islands

10:30 - 11:00 HRS

Ana Gago-Martínez

Professor and Researcher in the Department of Analytical and Food Chemistry at the University of Vigo; President of the European Section of AOAC International

Presentation