Cancale

Our pantry Our Meat Suppliers

SALT-FIELD LAMB
The fields of the Mont Saint-Michel Bay are irrigated by the sea each and every time the tide comes in. The small flock of lambs that is raised upon such mineral-rich, saline fodder is known to produce meat that has a very unique taste.
« La Bergerie Aude François » de François Cerbonney

GAME MEATS
Since 1976, Paul Renault has raised game meats (“Coucou de Rennes” native strain of chicken, pigeons, Mallard (wild) ducks, and the like) at his farm, which is surrounded by prairie grasslands. His birds are fed certified organic grains that he grows on-site.
Paul Renault - L’Entillère






CHARCUTERIE
One of the finest rillettes in all of France.
Charcuterie Jean Lepage

CHARCUTERIES
Artisanal ham.
Marie Annick et Eugene Baslé
La Ferme du Pré Bois

LE FOIE GRAS
Along the coast between Saint-Malo and Mont Saint-Michel, the Masson family raises duck for the production of foie gras.
Chrystelle et Jean-Louis MASSON
Ferme Le Lion d'Or