French Delegates at Slow Fish 2013 in Genoa, Italy

A remarkable delegation of French chefs and experts from the fisheries sector is joining the Slow Fish 2013 event in Genoa, Italy, highlighting France’s national concern over issues that threaten a healthy marine ecosystem and France’s effort to promote sustainable fisheries and consumption, for instance by supporting the Slow Fish campaign*. Organized by Slow Food together with the Liguria Regional Authority, this sixth edition of Slow Fish is being held in Genoa from May 9 to 12 at the Porto Antico. Dedicated to the world of fish and marine ecosystems, it will bring together fishers, chefs, activists and experts from many countries and offer visitors an open-air market, Water Workshops and much more.

The renowned chef from Auguste in Paris, Gaël Orieux, will be cooking during one of the Fish ‘n’ Chef sessions, which are being introduced at Slow Fish for the first time. Respected Italian and international chefs will take turns demonstrating in the Fish ‘n’ Chef open kitchen in the Piazza delle Feste during the four days of the event. Cooking at a rectangular counter with seating for 25 spectators, the live demonstrations will be taking place in the middle of the audience, who will get to watch the preparation and then taste the outcome. Orieux will be cooking on Saturday May 11, at 6 pm, 7 pm, 7.30 pm and 8 pm. Visit for the whole program of Fish ‘n’ Chef events and to make bookings. As well as supporting the Slow Fish campaign, Orieux also sponsors the international campaign Mr. Goodfish, supported by the World Ocean Network to promote sustainable fish consumption.

French with Vietnamese origins, Christian Qui trained as a landscape architect at the School of Design in Leeds, England, and worked as an artist in Marseille before finding his identity as a chef. His Marseille restaurant SushiQui is famous for sushi made using local and seasonal seafood caught by skilled, artisan fishers. At Slow Fish, Qui will participate in the daily Slow Fish network meetings, held every morning during the event, and he will also speak at the meeting of Alliance chefs entitled “Fish and Fishers: Making the Right Choices,” open to all chefs from the Slow Food network, which will be held on Friday May 10 at 3 pm in the Sala Auditorium – Muma. 

Two exemplary fishermen will also honor Slow Fish with their presence: Boris Obolensky, an artisan fisherman from Marseille who created the first community-supported fishery in the city, and Didier Ranc, a fisherman and president of the small-scale fishing organization Union Intersyndicale des Petits Métiers de la Pêche. They will both be talking at the Water Workshop “Towards Collective Management of Common Resources” with Antonio Garcia Allut from Spain, Lider Gongora from Ecuador and Hahn Goliath from South Africa on Saturday May 11 at 7pm

Another French speaker at one of the Water Workshops will be Alain le Sann, who has been working on social, agricultural and fishing issues for more than 30 years and founded the Collectif Pêche & Développement organization when he realized how much fishers were in need of support. He will be talking on Sunday May 12 at 4 pm during “When Fish is Turned into Feed,” along with Patricia Majluf from Peru and Giovanni Battista Palmegiano from Italy. The workshops will take place in the Water Workshop Room, and admission is free, subject to availability. The full program of Water Workshops is available on the event website:

Other delegates from France at Slow Fish include Bruno Corréard, who is the coordinator of the Responsible Fishing Alliance (RFA), an international organization supporting responsible fishing practices around the world, and Laurent Thomasa producer from the Slow Food Natural Breton Oysters Presidium, which is resisting the laboratory-altered oysters called triploids currently flooding the market.

*Slow Fish is also an international campaign launched by Slow Food to promote good, clean and fair fish by informing consumers and encouraging interaction between those involved in the world of sustainable fisheries:


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