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What’s nicer than sitting in the sun, slowly devouring a ‘plat de fruits de mer’, a three-tiered platter of seafood : ‘huitres’ (oysters), ‘moules’ (mussels), ‘crevettes’ (shrimps), ‘langoustines’ (crayfish), ‘crabes’ (crab), plus cockles and winkles.
All are fresh, all are local.
See oysters harvested in Bourneuf-en-Retz, and shrimp and crab brought in at Le Croisic and La Turballe. |
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