Horaires : 9h30-12h 14h-17h
Samedi : 9h30-12h
Cultivated along the coast of Normandy and Brittany, the carpetshell clam grows in the sand.
Gathered by hand in several bays, including the Bay of the Somme and Brévant. These charming, round, stripy-shelled cockles contain a fleshy, rather firm white body, flanked by a tiny orange crest. A pure delight for your taste buds, cockles can be prepared in many different ways, accompanied with spaghetti or chopped parsley and garlic.
Cultivated on the coast of Normandy using traditional techniques. the high-quality common mussels we select are certified Traditional Specialities Guaranteed (TSG) to ensure that you are eating the exceptional, meaty, one true common mussel. The mussel is the crown jewel of the sea in the summer months, to be eaten between June and January, without moderation!
The ultimate Belon oyster from Cancale in Brittany The flat oyster has a round shell and firm flesh. Available all year round, the flat oyster can be eaten either raw or cooked and has a unique, slightly sweet hazelnut taste.
Caught in pot traps in the deep waters off the coast of the Channel Islands, the lobster is renowned for its blue-black colour and its tender, juicy meat. To guarantee a luxury product in its most natural state, our lobster comes with a “sustainable fisheries” certification
Using a tasty, traditional hand-made recipe. Mackerel rillettes are made with 60% fresh mackerel bought from the English Channel fish markets and prepared in their kitchens. They are an ideal accompaniment for pre-dinner drinks spread on toast with a drop of lemon juice.
Marinated in the traditional way with Muscadet white wine. Mackerel comes from the English Channel fish markets, we then fillet, cook and prepare the fish before putting it in jars by hand. This delicious, traditional Muscadet marinade recipe uses a blend of delicious fresh produce, for the ingredients of the marinade as well as the mackerel. Exquisite on its own, or with a bit of butter on rustic bread. Mackerel also makes an ideal starter or main course that can be accompanied with a salad.
Marinated in the traditional way with tomato sauce. mackerel comes from the English Channel fish markets, we then fillet, cook and prepare the fish before putting it in jars by hand. This delicious, traditional Muscadet marinade recipe uses a blend of delicious fresh produce, for the ingredients of the marinade as well as the mackerel. Exquisite on its own, or with a bit of butter on rustic bread. Our mackerel also makes an ideal starter or main course that can be accompanied with a salad. Our mackerel can be eaten cold or hot with rice.
Poissons – Crevettes – Moules – Bio aux poissons (légumes issus de l’agriculture biologique). Recettes artisanales, confectionnées à partir de la pêche locale. Les soupes de poissons sont garanties éviscérées pour obtenir une soupe de très grande qualité (sans amidon, sans épaississant, sans colorant ni additif). Ces différentes sortes de soupes sont à déguster nature, avec des croûtons, de la rouille ou du fromage râpé.
Caught in pot traps off our Normandy coastline, the spider crab harbours an extremely delicate flavour. Not to mention the “moussette” crab (the juvenile stage of the male spider crab), which, in spring, is without doubt the most sought after and relished type of shellfish for its even more refined flavour, tender meat and greater ease of peeling!
This high-quality oyster from Gouville sur mer is the preferred choice of connoisseurs who prefer their oysters with not too much flesh. Sure to delight our clients, these oysters are known for not being too fleshy, while boasting extraordinary nutritional qualities that make this product the “perfect food”.
Pêché au large de nos côtes aux casiers il est surnommé le « dormeur ». Cet incontournable du plateau de fruits de mer qu’on ne présente plus, satisfera toutes vos envies.
Fished using a specially adapted dragnet along the west coast of the Cotentin peninsula, the Venus clam’s scent and slightly sweet, crunchy flesh will delight your senses. Delicious raw or stuffed, Venus clams can be found between September and May to complement any shellfish platter, and are perfect accompanied with a nice glass of wine!
Cultivated in Normandy in one of the most beautiful villages along the cost of the English Channel, Veules les roses, the Verneuil Special oyster enjoys a particularly unique setting. The Verneuil Special is classed among the best fleshy oysters. It is firm and slippery at the same time, and leaves and unforgettable taste in the mouth.
Caught in pots, the whelk is fished along the Normandy coast, the largest producer region in Europe. Whelks are harvested all throughout the year, except in January to allow for reproduction. We take the utmost care to select and sort the whelks so as to guarantee fine, tender flesh. Whelks go perfectly with a dab of delicious homemade mayonnaise.
