Our pantry Our Seafood Suppliers
Soizic & Eric Breton
LINE-FISHED SEA BASS AND MACKAREL
Yohann Avice fishes sea bass and mackarel. After seven years as a nature tour guide in the Mont Saint-Michel Bay region, he decided to become a fisherman, a profession in which his love of the bay and of nature would coincide to create a sustainable fishery.
BAY-FISHED PINK SHRIMP
SCALLOPS, EUROPEAN (FLAT) OYSTERS AND DIVE-CAUGHT ALBALONE
Dive fishing preserves the ecosystem by allowing fishermen to hand-pick shellfish according to their size, thereby preserving the stock.
Philippe Orveillon is a pioneer of albalone dive fishing in the Bay of Saint-Malo.
LOBSTER, CUTTLEFISH AND BOUQUET DE ROCHE
La Petite Pagaille de Philippe Couapel,
Born to generations of lobster fishermen, Philippe is a childhood friend. His father has supplied our restaurant from the very beginning.
Annick PROD’HOMME Along with his son Alexandre, Annick grows oysters according to the Cancalese tradition.
CLAMS AND SEA HERBS
On his knees every time the tide goes out in the Mont Saint-Michel Bay, Roberge can be found scouring the sand in search of clams.
Cancalese boats go out to sea and return with each tide, when quality and freshness are at their height.
Jean Claude Omnes
Likely the best-known professional out in the Brittany âtideâ.