Seafood platters | Brittany tourism

Enjoying a seafood platter facing the open sea, in a fishing port or alongside the beach, is one of the pleasures of holidaying in Brittany. Crustaceans and shellfish should be eaten as is, freshly caught, from sea to plate. A real shot of sea-salty air!

In the blink of an eye

What are seafood platters composed of?

An ideal seafood platter is made up of cooked crustaceans and raw and cooked shellfish, including spider crabs, brown crabs, velvet crabs, prawns, langoustines, oysters, winkles, whelks, sea almonds, carpet shell clams and Venus clams. The perfect accompaniment? Some good rye bread, well-chosen semi-salted butter, homemade mayonnaise… and a dry white wine!

When can I enjoy a seafood platter?

The English Channel and the Atlantic have enough resources to fill a platter worthy of the name all year round. Its composition varies depending on the season and availability of the various species. For example, you won’t find any spider crabs in late summer and early autumn!

Where can I enjoy seafood platters in Brittany?

The Amiral brasserie in Concarneau’s port is a devoted fan of seafood. The must-have? The Royal Platter, with half a lobster as its star!
In Lomener, a stone’s throw from Lorient and with views of Groix Island and the open sea, the Le Vivier restaurant serves really “top of the wave” platters!

©
Kerziou - Repas huîtres entre amis
|
Noémie Lefèvre

How do you prepare a seafood platter?

Wherever you live in France, there are a number of fishmongers which will deliver impeccably fresh seafood platters to your door, direct from Brittany (ready to eat or to compose yourself), including Poiscaille, La Perle de Marie-Jo, Luximer and Boutique Paon.
Present the seafood on a bed of seaweed rather than crushed ice, which makes the products lose their taste.
For a successful meal, don’t forget the essential utensils: seafood crackers, shellfish picks and lobster forks. A fingerbowl embellished with a few slices of lemon makes a perfect addition.