Par Editorial The Republic of Seine and Marne
Published on Dec 19, 23 at 8:16 p.m. See my news Follow La République de Seine et Marne
It’s hard not to be impressed by the life and track record of Marcel Lesoille. At 72, he has several destinies at the same time. The man was passing through Barbizon (Seine-et-Marne) in mid-December.
Child of public assistance failing at school, it was in 1961 that a host family allowed him to flourish in horticulture, of which he passed the course by preparing at the same time that of cooking, with a friend whose name became famous, Bernard Loiseau. This is where Marcel Lesoille’s luck and will lie, knowing how to learn and never giving up.
Several heads of state served
During his military preparation, he found himself in Baden-Baden where he cooked for General de Gaulle. A professional in the kitchen, he is also a professional in sports, cycling and judo, for which he was one of the replacements selected for the 1972 Olympics, without forgetting football and tennis. But his love remains cooking, mainly seafood, especially oysters of which he is the most faithful ambassador. Best worker in France, fish scaler, he knew how to give his credentials to this profession.
Eleven world champion titles and as many oyster opening records, such as opening 100 oysters in 3 minutes 38, figures which do not prevent him from being modest. “Titles, records, are one thing, but they are not the most important thing,” he likes to point out. The main thing is to say that a kid, without parents, without a future, could have reached this point. I hope that my example can motivate other kids, beaten down by life. I have met the greatest leaders, served all the presidents since General de Gaulle and cried like a child at the death of a great head of state whom I had the honor of serving, when he was invited by President Chirac. It was Nelson Mandela. Champion, trainer, ambassador of French culinary taste, Marcel Lesoille has a life that corresponds well to the current holidays, that of a Christmas story.
“The oyster expresses the terroirs”
Marcel Lesoille is inexhaustible on the subject” The oyster expresses the terroirs of the sea and its richness, it is an exceptional heritage, he affirms. It is a terroir, it is like a wine, it will take on when it grows in the breeding area, the taste of the soil and all this thanks to the sun, photo synthesis and chlorophyll. Its taste will depend on the variety, but also on the environment in which it spends its last weeks, salinity of the water, nature of the plankton. Thus, those refined in the open sea have a more pronounced iodized taste than those refined in ponds, called clairs.
But, there are other tips to know. To begin with, you should know that an oyster, once taken out of the water, can be kept for up to 9 to 10 days after the packaging date indicated on the safety label. The choice then falls on the size of the oyster, the larger the number, the smaller the oyster. It should be stored between 5°C and 15°C, in a place where there is no draft so as not to dry out the shell. To open, you must not push the knife into the oyster, it is the oyster that goes to the knife, once the oyster is opened, bring the veil or coat back over the fish. To taste, put the oyster between your tongue and your palate, drink the water, then melt the crystalline part and bite the nut or stem. You are ready for your festive meals.
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2023-12-19 19:16:27
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