Could there be anything simpler and more natural than a generous seafood platter, accompanied by a fine mayonnaise, bread and butter? To keep up its reputation, this great classic has a few rules to follow: freshness, variety of products, optimal cooking, and a pleasant presentation not to forget. 

Emblematic specialty of Brittany, traditionally served on a bed of wrack, the seafood platter is full of tone. When you take the time to shell a langoustine, or to fish out the savoury flesh from a crab's pincer, you really feel you are on holiday, and you spend a relaxing moment with your friends or family. 

Shellfish and seafood, just like vegetables, are bound to seasons. Knowing that freshness is one of the main conditions for them to be enjoyed, the variety of shellfish is obviously depending on the fishermen's catch. That's why the composition of a seafood platter is just as changing as breton skies. However, several restaurant owners have chosen to respect a “ fresh breton seafood platter charter”, in order to guarantee a good readability of  their current offer. Membres of this charter are committed to proposing fresh products only. 

The only exception to this rule concerns langoustines(Dublin Bay prawns), that can be served frozen during periods of shortage, provided that customers are duly notified. Furthermore, the platter must provide at least three prime category items (langoustines, rock or spider crabs, oysters, velvet swimming crabs, prawns and shrimps), and as many second category ones (different sorts of clams, winkles, whelks, galatheas, mussels, queen scallops).