Seafood

PGI Languedoc-Roussillon Anchois de Collioure Anchois de Collioure: three months in salt, a thousand years of Catalan tradition. Picardy Anguille fumée de la Somme In the Picard of the ponds, it is known as the "cacheux" — the eel caught at night in a large wooden… Languedoc-Roussillon Anguille nouvelloise In Port-la-Nouvelle, the lagoon eel is more than just a catch: it is a chapter celebrated each spring by… PGI Normandy Bulot de la Baie de Granville A snail of the waves, caught in artisanal pots in the cold waters of the Cotentin, whose sweet white… PGI Aquitaine Caviar d'Aquitaine The black gold of Aquitaine — baerii sturgeon eggs reared in the fresh waters of the heart of Gironde… PGI Brittany Coquille Saint-Jacques des Côtes-d'Armor In the icy waters of the baie de Saint-Brieuc sleeps the living treasure of Bretagne: the Coquille… Picardy Crevette grise de Fort-Mahon-Plage On the wet sand of the Baie de Somme, it is known as the "sauterelle" — brown shrimp, caught with push… Pays de la Loire Crevette rose de Saint-Gilles After the sardine season, it is the prawn that takes over the port of Saint-Gilles-Croix-de-Vie: a wild… Corsica Daurade de Corse / Dorade royale de Corse Eighteen months of sustained swimming in the currents of a Corsican gulf, for a fish with dense… PGI Normandy Huître de Normandie On the Normandy foreshore, battered by some of the strongest tides in the world, the cupped oyster grows… Languedoc-Roussillon Huîtres de Bouzigues Born in a tideless lagoon, raised in suspension on tables that shape the horizon — huîtres de Bouzigues… Brittany Huîtres de Bretagne From the Gulf of Morbihan to the Bay of Cancale, the Breton oyster carries within it the salt of twelve… PGI Poitou-Charentes Huîtres Marennes Oléron Born of the cold waters of the Atlantic and matured in claires, Huîtres Marennes Oléron carry within… Corsica Loup de Corse / Bar de Corse A fish reared in the open sea, in gulfs swept by the wind and churned by the current, close enough to… PDOTSG Brittany Moules de bouchot de la baie du Mont-Saint-Michel On wooden poles driven into the sea, the moule de bouchot becomes the fruit of an alliance between man… Saint Pierre and Miquelon Poisson fumé de Saint-Pierre-et-Miquelon Swordfish, salmon, king scallops: across the archipelago, they are mostly eaten smoked — a tradition… Rhône-Alpes Poissons des étangs de la Dombes For eight centuries, the Dombes ponds have alternated fish and cereals to the rhythm of évolage and… Poitou-Charentes Sardine de Royan They are called royans » — from the mouth of the Gironde to Charentais tables, a little silver fish that… Label Rouge Pays de la Loire Sardines de Saint-Gilles-Croix-de-Vie In Saint-Gilles-Croix-de-Vie, sardines have nourished generations of Vendée fishermen and kept thirteen… Aquitaine Truite de Banka At the foot of the Aldudes, a former mill converted in 1965 still feeds its ponds from the Arpéa spring… Aquitaine Truite de Saint-Pée-sur-Nivelle On the Nivelle, a coastal river in the Pays Basque, a native strain of brown trout survives floods and…