Granville bay whelk rillettes, samphire

In this creation, Lacliff qui rougit combines the emblematic whelks from the Bay of Granville, reputed to be the best whelks in France, with the iodized and delicate taste of glasswort. This recipe can, for example, be enjoyed on a thin slice of toasted country bread, paired with freshly chopped chives from the garden and accompanied by a Meursault 1er Cru served chilled. Focus on the Norman producer of this recipe: Christophe Pépin from Pêcherie de Normandie (Blainville-sur-Mer, Manche, Normandy) Established in Blainville-sur-Mer since 1989, the Pêcherie de Normandie company fishes, cooks and packages Granville Bay IGP whelks. The whole team works for the respect and influence of this star crustacean in Normandy.