Cap d'Agde: Christophe Caillaux (La Kabane rose) among the pros, Lucile and Arnold Beneval among the amateurs, crowned world champions of stuffed mussels with Agathoise sauce

Christophe Caillaux s’impose chez les professionnels. MIDI LIBRE – MICHEL DESNOS

The Brotherhood of Pranksters and Pranksters maintains the tradition through this championship. MIDI LIBRE – MICHEL DESNOS

Une longue file d'attente avant de goûter la fameuse recette. MIDI LIBRE – MICHEL DESNOS

A new edition was held on Sunday, August 25, in the parking lot of the Old Port. In parallel with the competition, 120 kg of mussels stuffed with Agathoise cooked by the brotherhood of Farceurs and Farceuses flew away in just a few minutes!  

The port of Cap-d'Adge hosted a great moment of sharing and conviviality, Sunday, August 25, on the occasion of the world championship of mussels stuffed with Agathoise.

"The best stuffed tomatoes"

The morning took place in two stages: on one side, professionals and amateurs presented their plates to a jury and, on the other, the Brotherhood of Farceurs and Farceuses prepared nearly 120 kg of mussels. By the end of the morning, latecomers could only note the success, everything had been sold in record time.
A great success for the president of the Brotherhood, Antoine Catanzano. “It is a friendly moment that showcases our products and the know-how of those who prepare them. But the highlight of this morning was the participation in this world championship of stuffed mussels agathoise style and it must be said, agathoise style, because here, and only here, the best stuffed mussels are prepared with authentic know-how, at least that is what is said on the port without any chauvinism."

Five pros and nine amateurs

Five professionals took part in the competition: Cédric Vallat (caterer), Christophe Caillaux (La Kabane Rose caterer), Patrick Bernadou (butcher caterer), Marlène Peres (caterer) and Gérard Laborda (restaurant “L’Indigo”). After a long deliberation, the jury designated Christophe Caillaux as world champion ahead of Patrick Bernadou and Cédric Vallat. “I cook nearly 20 kg of mussels every week. My recipe is identical and unique”, stressed Christophe Caillaux.

A dozen amateurs also presented their performances with some nice surprises and a lot of research as well. For this Jura native, owner of a holiday home, “this is my fourth participation and every year I improve my father's recipe”. Among the amateurs, Lucile and Arnold Beneval are crowned. “After the Olympic Games, Agde also has its world championship, it is an unmissable event that allows us to showcase our gastronomic products”, stressed the mayor, Sébastien Frey.

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