Seafood feast

Starting from mid October when the weather cools down, I like to go to the fish market at Biarritz. There are lots of different shellfishes and fat sardines, a wonderful feasting time, especially with friends.

Oyster FIne Claire

Oyster Fine Claire, I prefer this roundish type of oyster than the Pacific type of oval ones. It is the original variety in France, the flesh is thin with good flavor.

shrimp Bosquet

Shrimp Bosquet, the only live shrimps available in France, they are small, the flesh is firm and sweet. I blanch them in boiling water until curl up, around 15 seconds.

scallops

Scallop, only available alive in the winter months, and better in the beginning of the season than the end (Jan-Mar) when they start to form orange corals, always sweet and tender. I brush olive oil and sprinkle some salt, bake at 200˚C for 10 minutes.

mussels on charcoal

Mussel, from Northern France near Mount St Michel, very small flesh and full of flavor, bbq until slightly charred on the edges.

grilled squid

Squids, cleaned and grilled, no need to add any seasoning, their natural taste is delicious enough.

sardines

grilled sardines

Sardines, finally they are fatty, according to the fish monger, they are the best in the coming 3 months. Later on they will produce eggs and will be less oily.