Abalones

These abalones come from Laurent Daniel of Guilvinec, Brittany. The business buys daily at the local fish market („Criée“) and exclusively selects produce from small-boat day fishing, where small coastal vessels land their catch on the same day. The short time between the catch and sorting ensures a particularly fresh, clean, and clearly structured quality for these sea snails.

The flesh of abalones has a light, slightly pearlescent hue and a firm, elastic, dense texture. The aroma is mild, maritime, and clean, with a delicate sweetness in the muscle. The natural structure remains stable during both short and longer cooking processes, which is typical for abalones from cool Atlantic coastal waters.

Abalone are suitable for fine slicing, gentle pan-frying, braising, or quick searing over high heat. Their compact structure makes them ideal for preparations requiring precision, a firm bite, and clarity of flavour. In Asian cuisine, they are prized as a premium product, their natural firmness and purity allowing for a wide range of high-quality applications.