La Route de l'Huître

Spiny seafood containing orange roe with intense iodized flavor and creamy texture. Generally eaten raw with a small spoon.

Large cooked shrimp with firm, sweet flesh. To be peeled yourself.

More generous portion of large pink shrimp. Ideal for sharing.

Fish fillets marinated in oil and vinegar. Tender flesh and typical tangy taste of French bistros.

Herrings served in a creamy, tangy mustard sauce. Classic flavor combination.

Hot-smoked mackerel fillets. Dense, oily flesh, rich in smoky flavor.

Smoked eel with very fine, fatty, and melt-in-your-mouth flesh. A delicate dish with subtle smoky aromas.

Large orange spheres that burst in the mouth, releasing a salty and iodized liquid. Often served on blinis or toast.

thin slices of raw, salted, and smoked salmon. Silky texture and delicate taste.

Small, thick, and moist pancakes made with yeast. Ideal accompaniment for smoked fish and fish roe.

Anchovy fillets marinated in vinegar, served cold. White and firm flesh, tangy taste.

Anchovies preserved in salt. Very powerful and salty taste, firm texture.

Small whole canned sardines, served in oil. Tender and flavorful flesh.

Small whole smoked fish preserved in oil. Pronounced smoky taste and melting texture.

Creamy spread made from fish roe, oil, and breadcrumbs. Available in several flavors. Eaten on bread or blinis.

Traditional Breton cake with a dense and moist texture, similar to flan, filled with prunes. Served warm or cold.