Sonia Bichet is a seafood chef and shucker, and she holds the World Champion Shucker title.

The Chef became passionate about fish & seafood after a summer job while she was still a secondary school student. She then completed a vocational work-study baccalaureate with a specialization in Seafood catering at Rungis.
In 2015, the Chef won her first competition and was awarded the title of "Best Apprentice of France".

The Chef then left to work for institutions of excellence in Switzerland and Monaco to discover new aspects of the profession. Later, it was in La Rochelle, alongside the starred Chef Pierre Gagnaire, that she learned to cook seafood and design platters.

At a very young age, Sonia Bichet gets selected to participate in the Scales World cup, which she won in Nice, back in 2020.

The chef then won the Golden Fish competition at the SIRHA 2021 edition.

Today, the Chef works alongside with Arnaud Vanhamme, Best Craftsman of France (MOF), in the 16th arrondissement of Paris where she expresses her creativity daily through her seafood and raw fish platters.

For VOILA CHEF, Sonia Bichet teaches you how to make 3 creative recipes around seafood: raw oysters and oysters au gratin, a seafood platter, plus her signature tartar and sashimi sea bass.

Handling and Scaling fish

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