If you're looking for a synonym for "products from the sea," one name might immediately come to mind: Le Divellec. This hearty blue-eyed native of Brittany is firmly at the helm of his "boat" restaurant, moored within view of the Esplanade des Invalides in Paris.

He could have been a sailor like his grandfather. He could have been a cook onboard a seagoing vessel, since he did his military service in the navy.

After learning sauces in the Auvergne and spending two years at Le Grand Véfour in Paris perfecting his skills with Raymond Oliver, the sea called to him once again and he opened his first bistro on the port of La Rochelle.

Over 25 years, he says, "I went to the auction every morning to find the fish of the day. As a consultant for the Hilton, I travelled the whole world, from Louisiana to Taipei, from Hong Kong to Scandinavia, and since there is more ocean than land, on every occasion I ended up in a port and was able to take advantage of what the sea had to offer. Around France alone there are 300 edible species and we eat only about 20 of them. From elver to whale, there's an entire world to discover. And with fish, it's a whole infinite universe - the range, the subtlety are amazing! With fish, you always have to be authentic: fish doesn't allow for mediocrity."

He will present an overview of all the riches that the ocean offers us, with an examination of seafood's respective dietetic properties. We'll become familiar with these products, learn how to buy them at the peak of freshness and discover light but delicious ways to prepare them.