Marseillan, France


Seafood platter


  • 6 Oysters
  • 12 Clams
  • 1 Crab
  • 6 Dublin bay prawns
  • 100g of winkles
  • 100g of whelks
  • 6 Pink prawns


  1. Open the oysters, the clams and bring 6 liters of water to boil.
  2. Add one stripe of dry fennel, 2 stars anise, 10 grains of white pepper, 1 sprig of thyme and 15 g of coarse salt.
  3. Immerse the crab for 20 min, then leave them cool down in order to serve tepid.
  4. Cook the Dublin bay prawns in a nage composed of similar ingredients as the crab during 3-4 min depending on their sizes.
  5. Immerse the winkles, bring to boil and skim the impurities, then cook on a low heat for 45 min.
  6. Proceed in the same way with the whelk and cook for 1h45.
  7. Present on a ice tray and stack to give volume. Serve straight away.