The Atlantic Coast gives you tastes of the ocean!

For seafood, you can feast on sardines and anchovies in La Turballe and oysters in Bourgneuf bay. Prawns take the honours in Le Croisic. The auctions also offer winkles, langoustines, scallops, spider and other crabs, bass, sole…

The Loire, the other rivers, the ponds and the Grand-Lieu lake provide pikeperch, shad, pike… A local tradition, civelle is eel fished from the river when young. This is a sought-after dish that can be eaten fried or cooked in a court-bouillon, accompanied by a vinaigrette and parsley.

The marshes of La Brière provide eels, which can be enjoyed grilled or stewed in a wine sauce or served with a parsley vinaigrette; frogs’ legs, cooked with parsley or a sauce poulette; duck, crayfish…

As an accompaniment for fish, sauce au beurre blanc (a sauce with butter, vinegar and white wine) is a local invention created by Clémence Lefeuvre, a chef in the Nantes vineyards, at the beginning of the 20th century.

Guérande salt, extracted using purely natural means, was the first product of the sea to be awarded a “red label” in 1991. Bass en croûte de sel is a delight: the fish is covered in a layer of the famous grey salt and cooked in the oven.