Cancale

Our pantry Our Seafood Suppliers

KELP
Jean François Arbona
The veritable “Saint of Kelp” according to Olivier Roellinger, Arbona is one of the founding fathers of aquaculture in France, and a childhood friend.

SPIDER CRABS
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
Rémi Jardin


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.
OYSTERS
Annick PROD’HOMME Along with his son Alexandre, Annick grows oysters according to the Cancalese tradition.


CLAMS AND SEA HERBS
Didier Roberge.
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.
BOAT-FISHED PRODUCE
Tilly JL
Cancalese boats go out to sea and return with each tide, when quality and freshness are at their height.
SEAFOOD
Jean Claude Omnes
Likely the best-known professional out in the Brittany “tide”.