No. 4 Tapas of mussels seasoned with ginger

Near Paimpol, there's "Baleine sous cailloux" (Whale under Stones)! Breton chef Yann Trébaol is proud of his region and the local produce found there. His gourmet, refined, and original creations are inspired by the wild coast of Côtes d'Armor and the quality and freshness of the raw materials. Yann works with around fifteen people at the Atelier and has been a pioneer of the lunch and dinner aperitif trend since the 2000s. The range is rich and creative: squid, whelks, scallops, cockles, langoustines, lobsters... and always caught in Brittany! Fish is also present, such as haddock, salmon, cod, wild sea bass, etc. The tapas recipes are based on artisanal recipes and always without coloring or preservatives. 100% prepared by the chef at the workshop.