Cooking foraged seafood

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Cooking foraged seafood

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This course is all about the preparation (cooking and seasoning) of certain shellfish : winkles, soft shell crabs, oysters, grey shrimps.

Among the best recipes of the house : “Bouillon des mystères du Tonkin”, a surprising marriage of meat stock and Cancale oysters, or “soupe d’étrilles poudre du Voyage” where all the subtlety of the shellfish comes through.