I am passionate about salt-meadow sheep of the Saint-Michel bay that feeds from herbs that have been irrigated by sea water after each tide. Obione, fescue and salicornia are rich in salt and minerals, which give it its unique taste. At the Coquillage, we serve the lambs raised by François and Anaëlle Cerbonney, a young couple of shepherds, passionate about the bay, who live in Avranches. After Easter weekend, we propose the “great caravan lamb” with the first white asparagus and wild young m…

Je suis un inconditionnel de l’agneau de pré salé de la baie du Mont-Saint-Michel qui se nourrit bien sûr des herbes irriguées d'eau de mer à chaque grande marée. L’obione, la fétuque ovine et les salicornes, plantes riches en sel et en minéraux lui donnent ce goût unique. A la table du Coquillage, nous servons les agneaux élevés par François et Anaëlle Cerbonney, jeune couple de bergers amoureux de la baie installé à Avranches. Et dès le weekend de Pâques, nous proposons l’agneau grande cara…

The egg hunt is a very old tradition which Maisons de Bricourt will not break… The bells come back from Rome the night before Easter, carrying chocolate eggs they hide in the garden. The next day, kids and grown ups go look for these hidden treasures. The chocolate oysters are made with a selection of 70% cocoa and are filled with a passion fruit cream and my spices blend Poudre Défendue.