Lorraine gave us original recipes like stuffed razor clams or beef tartare with oysters and wazabi.
Estelle, our fishmonger, gave us the different months of arrivals depending on the shellfish, for example the bouchot mussels in mid-July.
Our chef
Lorraine PIERRAT is chef and patroness of the “Domaine de Saint Romary” in Saint Etienne lès Remiremont.
Our culinary expert
Karine CLAUDE is a druggist in Nancy (porte de la Craffe, rue raugraff…) and gave us her top tips and utensils for opening oysters.
One day a trade
Every day we find our local merchants because they too are a form of short circuit. Today, our butcher, Mr Edouard