Composing your tray
- big hornbills
- hollow hollow and flat
- shrimp spiders
- pink shrimp
- gray shrimp
For fancier platters, you can add langoustines and Breton lobster. Hummm, the best without question!!
Some species can be eaten raw, such as clams and oysters: watch your fingers when opening them. For others you will need to allow for cooking time.
Of course, the composition of your platter may vary depending on the season and what you find on the stalls.
What side dishes?
A good “homemade” mayonnaise will accompany your shrimp, spiders, lobster, … Do I need to remind you the recipe?
For the oysters, we will propose lemon or a small vinegar-shallot sauce.
And don’t forget that you’re in Brittany, butter bread is the order of the day, ½ salt butter of course!.