This page is created by Renaud Bouroullec, our all time chief Chef.
The menu listed below are recipes from his Mammy Solange, and the typical
Bretagne, home of seafood located at the west coast of France.
All the menu has tried by BLUESKING and are highly recommendable.

If you wish to learn more anout Bretagne way of cooking, write to;

r.bouroullec@ic.ac.uk
　
　

A/ Simple but terribly good:

Spider and edible crabs: (one crab per person)
　　　 - Put the crabs in boiling water where you have previously add two soup spoons
　　　 　of rock salt by crab. Crabs must be completly immersed in water
　　　 - Wait until water boiled again.
　　　 - 15 or 20 minutes later it*s ready.
　

Winkles: (4 persons)
　　　 Ingredients:
　　　 　　2 litres of water
　　　 　　500 gr of fresh winkles
　　　 　　3 shallots
　　　 　　Bouquet garnis
　　　 　　10 ml of vegetable oil
　　　 　　4 soup spoons of rock salt

　　　 - Cut Shallots in dices
　　　 - Bring water to the boil
　　　 - Add rock salt, bouquet garnis, shallots and vegetable oil.
　　　 - Keep it boiling during 1/2 hour
　　　 - Put winkles into water
　　　 - Wait until water boiled again....it's ready.
　

Scampis: ( 4 persons)
　　　 - Put 1.5 Kg of fresh scampis in 2 litre of boiling water
　　　　　 where you have add previously 5 spoons of rock salt
　　　 - Wait until water boiled again and eat warm with buttered
　　　 　bread or french mayonnaise
　

B/ A little bit longer but....extraordinary excellent:

Moules Marinieres: (4 persons)
　　　 Ingredients:
　　　 　　2 kg of fresh mussels (not to big, 2-3 cm long are better)
　　　 　　2 onions
　　　 　　25 gr. of butter
　　　 　　Fresh parsley
　　　 　　Two glasses of white wine (my sister recipe)
　　　 　　　or 250 gr. of creme fraiche (my mother recipe)
　　　　　 　Black pepper and salt
　

　　　 - Cut onions in dices
　　　 - Melt butter, add onions, parsley, white wine or creme (not the both),
　　　 　and mussels
　　　 - Let boiled during 20 minutes
　　　 - Add salt and pepper
　

Langoustines a L'Armoricaine (4 persons)
　　　 Ingredients:
　　　 　　2 kg of fresh scampis
　　　 　　One and half glove of garlic
　　　 　　3 shallots
　　　 　　1 kg of tomatos
　　　 　　little cans of concentrated tomato
　　　 　　100 ml of vegetable oil
　　　 　　2 glasses of cognac or whisky
　　　 　　2 glasses of white wine
　　　 　　50 gr. of butter
　　　 　　Cayenne pepper
　　　 　　Fresh parsley
　　　 　　5 bay leaves
　　　 　　Thyme
　　　 　　Black pepper, Salt

　　　 - Start to prepare the sauce:
　　　 - Put tomatos in boiling water for a couple of minutes.
　　　 　Like this the skin is easily removable.
　　　 - Cut tomatos in little dices
　　　 - Cut garlic and shallot in very little pieces
　　　 - Cook garlic and shallot gently with a little bit of water
　　　 - Add butter
　　　 - Add tomatos, thymes, bay leaves and parsley
　　　 - Eventually add some water if tomatos are not very juicy
　　　 - Add salt and peppers (black and cayenne)
　　　 - Remove sauce from the fire, cover it
　　　 - Brown scampis with oil
　　　 - Flambe scampis with cognac or whisky
　　　 - Add the sauce plus white wine
　　　 - Cook it for 45 minutes

　　　 Rem: If it's to liquid prepare a "roue blanc" (to mix water with plain flour)　　　　　　　　　　　 and add it into the sauce.
　
　
　

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