"Don't forget to stand behind the glass, as the skins on the castors can sometimes splatter," warns Vincent Coatana, director of the Centre de formation aux produits de la mer et de la terre. For forty years, fish has been king here. Thousands of filleters and seafood workers have passed through the stalls and worktops of the Verdun Street establishment. We're always looking to improve our training. For example, we take on butchers who know how to handle knives, to advise us on how to cut them. A knife that cuts well is a less dangerous knife." But on Monday, two "intruders" had been invited by the manager: Brigitte Delanghe, Meilleur Ouvrier de France in the fruit-primer speciality, and Romain Olivier, who has been running the cheese stores set up by his father Philippe for the past two years.