Unlike further north on most menus in Normandy where calvados is the order of the day, the menu at Le Chasse Maree, a restaurant on the port in Brittany’s Auray is a sheer seafood delight.
For drinks, the menu had the traditional Kir of course as you’ll find pretty much anywhere in France, but also rum orange drinks, mojitos, martinis, pina coladas, punch planners, whiskey and local ciders. Ciders are common throughout France and Brittany is no different. I am told the Brittans love their beer much more than their wine, which isn’t surprising given its Britagne influence.
While seafood is the order of the day, they had a variety of meat dishes on the menu as well.
Unlike most other restaurants I have tried in France (bear in mind that I haven’t visited the Riveria now in many years, so this comment excludes the south), the menu selection overall was generally much lighter, with seafood as it’s core.
Sure they had foie gras on the menu as well as duck, however appetizers included seared salmon and scallops for appetizers as well as 6, 9 or a dozen oysters, all at reasonable prices. I found the oysters (pictured above) to be tastier than off northern Normandy’s coasts, but it could just be a taste preference based on what I’ve grown more accustomed to over the years in New England and off the coast of Nova Scotia and Canada’s waters.
I tried the fresh cod with vegetables with a tepid citrus vinaigrette which was not only fresh, but tender and light. Yum! I added just a tad of lemon and tasted with a glass of Chablis — all after the oysters of course. Also worth mentioning was their scrumptious fish soup, which they served with croutons, a parmesan cheese and rouille, which is a dark yellow whipped creamy concoction, that appeared to include butter and garlic. Yum!!!
Common in Normandy and Brittany alike are mussels, so you shouldn’t leave the coast without trying them. You can often get them with a cheese sauce (in this case gorgonzola cheese), with cream or in traditional style or try the sampler seafood plate with whelks, clams, oysters, crab and winkles.
They also did a delicious scallop entree but done a little differently than you might expect — served with chorizo and mushroom risotto.
Le Chasse Maree
11 Place Saint-Sauveur, 56400
Renee Blodgett is the founder of We Blog the World. The site combines the magic of an online culture and travel magazine with a global blog network and has contributors from every continent in the world. Having lived in 10 countries and explored nearly 80, she is an avid traveler, and a lover, observer and participant in cultural diversity.
She is also the CEO and founder of Magic Sauce Media, a new media services consultancy focused on viral marketing, social media, branding, events and PR. For over 20 years, she has helped companies from 12 countries get traction in the market. Known for her global and organic approach to product and corporate launches, Renee practices what she pitches and as an active user of social media, she helps clients navigate digital waters from around the world. Renee has been blogging for over 16 years and regularly writes on her personal blog Down the Avenue, Huffington Post, BlogHer, We Blog the World and other sites. She was ranked #12 Social Media Influencer by Forbes Magazine and is listed as a new media influencer and game changer on various sites and books on the new media revolution. In 2013, she was listed as the 6th most influential woman in social media by Forbes Magazine on a Top 20 List.
Her passion for art, storytelling and photography led to the launch of Magic Sauce Photography, which is a visual extension of her writing, the result of which has led to producing six photo books: Galapagos Islands, London, South Africa, Rome, Urbanization and Ecuador.
Renee is also the co-founder of Traveling Geeks, an initiative that brings entrepreneurs, thought leaders, bloggers, creators, curators and influencers to other countries to share and learn from peers, governments, corporations, and the general public in order to educate, share, evaluate, and promote innovative technologies.