The France Haliotis farm is proud to introduce you its abalones, naturally raised in Brittany and supported by Ethic Ocean
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On last Monday, October 10th 2022, France Haliotis organized a master class in Plouguerneau, in Finistère, in collaboration with Ethic Ocean, within the framework of the European projects AquaVitae and InEVal. Ethic Ocean is an association, whose mission is to evaluate the sustainability of seafood products (fishing and aquaculture) and proposes action plans to companies, wishing to source their foodstuffs, while preserving resources. A mobile application is available to download here.
In the heart of Brittany, these different players were gathered, notably to discuss about multitrophic aquaculture and at low trophic level, and even introduce us catering professionals, to the farming of abalones and other little-known species, grown in local farms with a consequence of little impact on ecosystems. For your information, the products of France Haliotis, were highlighted, by a selection of Chefs, at the occasion of cooking and tasting workshops. By AP
However, there are still islands of resistance, including deep-sea fishing, which, apart from certain suspicions of labor exploitation, escapes all control.
More than this, this element is able to filter out excess nutrients for more organic waters, and even propose an habitat for random biodiversity.
Those identical prerequisites as well apply to the daily education of anyone, but also the training of the related various maritime actors or ambassadors of the sea, since some of them, such as gastronomic chefs, can be accompanied by this green structure, in order to lead their food purchases in the right direction and the right labels.
This collective action is also illustrated in practice by the organization of the Olivier Roellinger‘s culinary competition, rewarding the talent of outstanding committed chefs.
For instance, the activity of France Haliotis has its real significance, with the first abalone farming culture in Europe. Moreover, in order to remain self-contained, this new age farm cultivates two varieties of seaweed, alongside other companies that cultivate Royal Kombu.
That’s why, one of the main tasks of those new types of farmers is 90% of their time to serve on a “silver platter” the countless inhabitants of these underwater colonies, feeding themselves with seaweed.
As a matter of fact, those abalones are rare and precious, so that they are protected by precise environmental laws. From the early beginning, abalones need to be cautiously cared, by staying and growing in a nursery for about a year. Then, once implanted in cages, those abalones would mature in good conditions, among an approximate population of around 600 individuals per cage.
Consequently, this is why, paradoxically, many French companies prefer to import seaweed from abroad, where notably labor is cheaper. The result is a production of abalones on a human scale by France Haliotis, mostly dedicated to gastronomic restaurants but not only.
If you wish to deepen the gastronomic specialties with abalones, why don’t you have a stop at some local addresses? In this case, the ecological The Originals Relais hotel (ex Relais du Silence), also known as Hotel de la Mer, ideally located on the beachfront in Plounéour-Brignogan-Plages, offers renovated rooms with a breathtaking sea view and a bistronomic cuisine.
This hotel had many lives since its first stone, since this Victorian styled edifice used to host a chic boarding house, before welcoming dancing balls, and eventually becoming a holiday center for retired employees from Renault and random pupils.
Nowadays, this elegant hotel, settled in an ideal and quiet location, surrounded by breathtaking wild creeks, would propose you comfortable and functional rooms. Some of them have even a direct wide panorama over the Atlantic Ocean, what else dreaming about for having a real seaside break?
Adding to this, this establishment has a warm reception hall, adorned with large bay windows, in order to pursue your contemplation of the Ocean. Adding to this, you could also rent spacious meeting rooms for your corporate meetings, served with homemade snacks. Otherwise, the bar counts a variety of local beers and other kinds of Brittany‘s delights.
Without forgetting the cosy terrace facing the sea, equipped with wooden deckchairs and blankets available in the evening, where you could enjoy a memorable moment. Before possibly tasting the seasonal chef’s kitchen in Les Chardons Bleus bistro, varying according to his inspiration and the random deliveries from the surrounding producers. For your information, abalones from France Haliotis are regularly served in this world’s end restaurant.
For instance, you could of course taste seafood, such as local specialities with fishes, oysters but as well algae, which are at the heart of the identity of the place. Used in all their possibilities, they are present everywhere, since you could find them, as already said, in the kitchen, but also in care products of the SPA, and even on the walls, whether on the random wall drawings or in the paintings.
Hôtel de la Mer, The Originals Relais (Relais du Silence), Côte des Légendes, Promenade des Chardons Bleus, 29890 Plounéour-Brignogan-plages (France) / Phone : 00 33 (0)2 98 43 18 47. More information on their official website.
