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- Poissons Frais
Colis hebdo de poisson
23,60 € 23,60 €Un lot de poissons préparés pour vos repas de la semaine : barbue, merlan, encornets et saumon pour 2, 3, 4, 5, ou 6 personnes
- Shellfish
Hollow Oysters - Batch of 24
16,87 €Envie d'huîtres de Bretagne ? La Paimpolaise du Large est là pour satisfaire toutes vos envies gourmandes !
- Crustaceans
Red Shrimps - From Brittany - 200g
14,59 € 16,59 €The unique and incomparable flavor of freshly caught and cooked Breton shrimp
- Canning & Sauces
Little Encornets - La Paimpolaise Conserverie
5,12 €Tapas Cuisinées à “picoter ” : des délicieux petits encornets cuisinés avec raffinement !
- Edible Algae
Wakamé fraîche BIO - Marinoë
5,59 € 5,59 €La wakamé possède une saveur douce qui éveille les papilles et parfume particuliérement vos soupes, mais aussi vos salades et crudités.
- Wine
Gift voucher - 30€ to 100€
28,44 €Give your loved ones the opportunity to taste fresh seafood of their choice !
- Utensils
Seafood Tool Set - 14 pieces
21,58 € 21,58 €Oyster knife, crab cracker, seafood picks and crustacean curettes. In this beautiful wodden set of 14 pieces, you will find everything you need for a successful tasting.
100% French manufacturing!
Brill
There are 3 products.
37,82 € En Stock : Expédié sous 24hBrill - Whole fish - 1.2kgBrill landed in Brittany. One fish of 1.2kg suits 3 to 4 people.
37,82 €En Stock : Expédié sous 24h
15,07 € En Stock : Expédié sous 24hBrill - Whole fish - 400gBrill landed in Brittany. One fish of 400g suits 1 to 2 persons.
15,07 €En Stock : Expédié sous 24h
42,56 € En Stock : Expédié sous 24hBrill fillets - 600gBrill landed in Brittany. 600g portion suits 2 to 3 people.
42,56 €En Stock : Expédié sous 24h
The white, firm and fragrant flesh of the brill is highly sought after by gourmets, and is well worth the turbot. Like all flatfish, brill can be grilled, fried, braised, poached in court-bouillon. The ideal is to prepare the brill in the oven. It can be accompanied by various sauces, and its flesh matches perfectly with mashed sorrel.
The white, firm and fragrant flesh of the brill is highly sought after by gourmets, and is well worth the turbot. Like all flatfish, brill can be grilled, fried, braised, poached in court-bouillon. The ideal is to prepare the brill in the oven. It can be accompanied by various sauces, and its flesh matches perfectly with mashed sorrel.
