The Requirement and Quality
of a Fresh Product

Oyster story...


Enjoy an aperitif with Kermarée and discover the Noisette oyster with the regionís star Chef: Philippe Hardy.

The oyster, small in size but big in taste, will awaken your taste buds.

Bred in the "open sea" on the west coast of the Cotentin, it benefits from a prodigious Normandy environment. Exposed to the sea winds, washed by the strongest tides in Europe and refined on the Lower Normandy intertidal zone.

The Noisette oyster is nourished with plankton giving it a rich and deliciously marine flesh.
 

Discover the Cocktail oyster recipes of our chef Philippe Hardy


Spinach Mascarpone sauce


Heat the spinach with the cream, chop up the onion, melt the butter
Add parsley flower
Deglaze with the cream
Blend and put aside to cool
Put in whipping siphon
 

Merguez cream


Heat 1/4 of the cream, cut the merguez into small pieces.
Add to the cream and allow to infuse for 10 min covered.
Filter and put aside to cool.
Add the rest of the cream, allow to cool.
Put in whipping siphon.
 


Some photos of Noisette oysters














Production and conversion of sea food in Normandy
Whelks, Bouchot pole mussels, Brown crabs, Prawns, ...
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