La Cagouille

Quality sturgeon caviar, presented in a 125g tin. The pearls are dark with an iodized and nutty flavor. Classically served with warm potatoes to balance the saltiness.

Osciètre caviar renowned for its firm pearls and amber color. Complex flavor with a long finish. A luxurious gastronomic experience served with potatoes.

Hollow oysters matured in claires (clay ponds), medium size (n°3). Fine flesh and balanced marine flavor. Served raw on ice.

Meaty and generous oysters, large size (n°2). More pronounced flavor and a texture that is both crunchy and melting. A high-end selection.

Small oysters (n°4) with a round, compact shape. Dense flesh and characteristic sweet taste. Ideal for those who prefer less voluminous oysters.

Special oysters that have naturally turned green in the claires. Subtle flavor and emerald color of the gills. Meaty texture and unique taste.

Elongated shellfish quickly pan-fried or grilled. Seasoned with lemon-infused melted butter. Tender texture and delicately iodized flavor.

Salad made with tender white beans (Paimpol PDO) and smoked herring fillets. A classic combination of sweet and smoky flavors. A rustic and flavorful starter.

Breaded and fried rings or pieces of calamari. Enhanced with sautéed garlic and onions. Crispy on the outside and tender on the inside.

Shellfish cooked in a creamy sauce infused with fresh thyme. The smooth sauce complements the saltiness of the clams. To be enjoyed with bread for the sauce.

Small flatfish typical of the Atlantic coast, cousins of the sole. Cooked whole in a pan. Very fine and delicate white flesh.

Octopus tentacles cooked until tender, served with olive oil and paprika. Traditional Spanish dish. Mild flavor enhanced by spices.

Diced or sliced fresh salmon served in a salad. Light seasoning to preserve the fish's flavor. Fresh and rich in omega-3.

Small whole fresh anchovies, lightly floured and fried with parsley. Eaten whole, very crispy and salty. Ideal for sharing.

Cooked spider crab served cold, with homemade mayonnaise. White, dense, and sweet flesh. Requires a bit of work to shell but is very rewarding.

Whole deboned fish, breaded and fried, retaining its shape. Served crispy with a melting flesh inside. A great classic of fish cuisine.

Large, high-quality prawns (gambas) served with fragrant saffron yellow rice. Firm flesh and intense flavor. A colorful and aromatic dish.

Red mullets (rockfish) with fine and fragrant flesh. Simply served with warmed quality olive oil to enhance the aromas. Characteristic and iodized flavor.

White fish fillet with flaky flesh. Topped with a citrus-infused butter sauce (lemon, orange, etc.). Light and tangy.

Prestigious blue lobster from Chausey, roasted whole or in half. Firm, sweet, and very refined flesh. The pinnacle of crustaceans, served warm.

Salmon steak cooked on the skin side only. The skin is crispy while the top remains medium-rare and tender. Rich and flavorful.

Thick piece of meagre, a white-fleshed, firm fish similar to sea bass. Accompanied by a warm vinaigrette that delicately seasons the fish.

Mullet fillet cooked in butter, served with sweet, confit shallots. A blend of marine flavors and the sweetness of shallots.

Thick slice of monkfish with its central bone. Served with a spicy rougail sauce (tomatoes, ginger, chili). The texture of the monkfish is reminiscent of lobster.