huitres-cadoret.fr
Portfolio | Jacques Cadoret : Oysters Mussels Shellfishes
http://huitres-cadoret.fr/portfolio-2
Nom – Name: *. La Porte Neuve – 29340 Riec-sur-Belon. Tél : 33 2 98 06 91 22 – Fax : 33 2 98 06 49 90. The life of an oyster. Le Bistrot de l’Ecailler. Cliquez sur les images pour les agrandir. Tel : 33 2 98 06 91 22. Fax : 33 2 98 06 49 90.
huitres-cadoret.fr
Jacques Cadoret : Ostriche Molluschi Crostacei
http://huitres-cadoret.fr/it
Nom – Name: *. La Porte Neuve – 29340 Riec-sur-Belon. Tél : 33 2 98 06 91 22 – Fax : 33 2 98 06 49 90. La vita dell’ostrica. Dove trovare i nostri prodotti. Dove trovare i nostri prodotti. Le Bistrot de l’Ecailler Gwen. Un nom reconnu parmi les amateurs d'huîtres. Comme la signature des grands crus. Sur les parcs en Baie de Morlaix. La perle de nos eaux. La perle de nos assiettes. Jean-Jacques Cadoret dans les parcs. Un nome noto agli amanti delle ostriche. Come la firma dei più grandi cru.
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facebook | Jacques Cadoret : Oysters Mussels Shellfishes
http://huitres-cadoret.fr/facebook-2
Nom – Name: *. La Porte Neuve – 29340 Riec-sur-Belon. Tél : 33 2 98 06 91 22 – Fax : 33 2 98 06 49 90. The life of an oyster. Le Bistrot de l’Ecailler. Find les huîtres Cadoret on Facebook. Tel : 33 2 98 06 91 22. Fax : 33 2 98 06 49 90.
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Sites of production | Jacques Cadoret : Oysters Mussels Shellfishes
http://huitres-cadoret.fr/our-products/sites-of-production
Nom – Name: *. La Porte Neuve – 29340 Riec-sur-Belon. Tél : 33 2 98 06 91 22 – Fax : 33 2 98 06 49 90. The life of an oyster. Le Bistrot de l’Ecailler. Our oyster beds are set in CARANTEC in the north of the Finistère (on the northern coast of Brittany). In total, it represents more than 200 hectares of oyster beds. After 2 or 3 years there, the oysters are transferred to Riec sur Bélon to be refined, which needs from 3 to 6 months more. Tel : 33 2 98 06 91 22. Fax : 33 2 98 06 49 90.
huitres-cadoret.fr
Advices | Jacques Cadoret : Oysters Mussels Shellfishes
http://huitres-cadoret.fr/advices
Nom – Name: *. La Porte Neuve – 29340 Riec-sur-Belon. Tél : 33 2 98 06 91 22 – Fax : 33 2 98 06 49 90. The life of an oyster. Le Bistrot de l’Ecailler. Beyond its gustative interest, oysters are a class one food in a nutritional plan. 8211; Poor in calories, fats and cholesterol. 8211; But rich in proteins and in vitamins (mainly B12), in magnesium, in potassium, iron, copper, in calcium, in phosphor, in sodium, and, naturally, in iodine. A slice of bread of rye, a good Breton salted butter and a small g...
huitres-cadoret.fr
Where you’ll find our products | Jacques Cadoret : Oysters Mussels Shellfishes
http://huitres-cadoret.fr/where-youll-find-our-products
Nom – Name: *. La Porte Neuve – 29340 Riec-sur-Belon. Tél : 33 2 98 06 91 22 – Fax : 33 2 98 06 49 90. The life of an oyster. Le Bistrot de l’Ecailler. Where you’ll find our products. Oysters Cadoret as the fruit of a long tradition, the family of Jean-Jacques honours it naturally,. The Bistrot de l’Ecailler and the Ecailler du Bistrot. And then, the Cadoret family widens to the restaurant owners, become friends after been simply customers. Tel : 33 2 98 06 91 22. Fax : 33 2 98 06 49 90.
huitres-cadoret.fr
Our products | Jacques Cadoret : Oysters Mussels Shellfishes
http://huitres-cadoret.fr/our-products
Nom – Name: *. La Porte Neuve – 29340 Riec-sur-Belon. Tél : 33 2 98 06 91 22 – Fax : 33 2 98 06 49 90. The life of an oyster. Le Bistrot de l’Ecailler. To answer to the diversity of tastes, Jean-Jacques CADORET brings up various kinds of oysters. Because no oyster looks like the other one! The Fine of Brittany. The Fine de Claire from Marennes Oléron. The Pousses en claire. When they are mature, the 4 years oysters are transferred on discovering oyster beds subjected to the magic of the flow and the ebb,...
huitres-cadoret.fr
5° W | Jacques Cadoret : Oysters Mussels Shellfishes
http://huitres-cadoret.fr/our-products/5-w
Nom – Name: *. La Porte Neuve – 29340 Riec-sur-Belon. Tél : 33 2 98 06 91 22 – Fax : 33 2 98 06 49 90. The life of an oyster. Le Bistrot de l’Ecailler. 5 Degrees West, a source of culinary creations. Jean-Jacques CADORET developed with his cousin an innovative process for decorticated shellfishes and crustaceans. The raw flesh of shellfishes and crustaceans is totally extracted and then frozen in the nitrogen. Products can be tasted raw or cooked; in a surprising way, they taste as fresh.
huitres-cadoret.fr
Our news | Jacques Cadoret : Oysters Mussels Shellfishes
http://huitres-cadoret.fr/our-news
Nom – Name: *. La Porte Neuve – 29340 Riec-sur-Belon. Tél : 33 2 98 06 91 22 – Fax : 33 2 98 06 49 90. The life of an oyster. Le Bistrot de l’Ecailler. For the moment only in french version. Tel : 33 2 98 06 91 22. Fax : 33 2 98 06 49 90.
huitres-cadoret.fr
The life of an oyster | Jacques Cadoret : Oysters Mussels Shellfishes
http://huitres-cadoret.fr/our-products/the-life-of-an-oyster
Nom – Name: *. La Porte Neuve – 29340 Riec-sur-Belon. Tél : 33 2 98 06 91 22 – Fax : 33 2 98 06 49 90. The life of an oyster. Le Bistrot de l’Ecailler. The life of an oyster. The oysters seeds (in a way, the “embryos of oysters “) begins their growth on parks, which are discovered when the tide is low; so, oysters can get oxygenated more easily. There are two techniques of farming: in oyster bags ” and ” on the ground “. This method implies to have a fleet of boats, the “dredgers”. Tel : 33 2 98 06 91 22.
