→ CUISINE CORSAIRE IN CANCALE OLIVIER ROELLINGER - SAINT KERBER OYSTER BEDS - OFFICIAL WEBSITE

Traditionally oysters are eaten as they are, plain or with a lemon wedge or some vinegar. Today, chefs are making us see them in a different light, by researching other flavours and thereby expanding the horizon for all the lovers of this precious shellfish.

Just a few minutes from Parcs Saint Kerber, chef Olivier Roellinger has formed a school Corsair cooking. “How to cook oysters" is one of the courses available to everyone.

See Olivier Roellinger's seasonal suggestions

Download the recipe for oysters with buckwheat patties and green sauce.

Download Mrs Pichot's oyster recipe : Oyster salad with green tea

Shellfish has always inspired curiosity and creativity from the world's greatest chefs.

Bruno Menard, French chef originally from Tours, is head chef at L’Osier in Tokyo and has 3 Michelin stars.

See his recipe for Brittany lobster wrapped in caramel of salted butter and sudachi zest, onion compote with saffron and raisins soaked in Montlouis and rhubarb sauce.