the Tourist Office
6, rue du Pillory
02 40 23 00 70

October to March (inclusive)
Monday to Saturday from 10:00 a.m. to 12:00 p.m. and from 14:00 p.m. to 17:30 p.m.
Closed on Sundays and public holidays
April to June (inclusive) and September
Monday to Saturday from 10:00 a.m. to 12:00 p.m. and from 14:00 p.m. to 17:30 p.m.
Sundays and holidays from 10:30 a.m. to 12:30 p.m. and from 14:00 p.m. to 17:00 p.m.
July and August
Monday to Saturday 9:00 a.m. to 19:00 p.m. Sundays and holidays from 10:00 a.m. to 17:00 p.m.

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Chef's recipe

Bring back in your suitcases the flavors of Le Croisic

Gently roasted line-caught sea bass, sea potatoes with Peupeu oysters, fishbone juice with seaweed butter

Chef of the restaurant L’ESTACADE

Recipe for 4 people

  • A whole bar of 1,5 kg or 4 steaks
  • 10 large potatoes
  • 300 g of cream
  • 150 g of milk
  • 200 g butter
  • dried seaweed
  • 12 oysters
  • 1 lemon host
  • 50 cl of poultry juice
  • 100 g of seaweed butter
  • 12 wafer apples (chips)
  • aromatic herbs and fresh seaweed
  • aromatic garnish (onions, garlic, thyme)


  • Scale, gut and remove the fillets.
  • Cut blocks of approximately 130g and lightly incise the skins.
  • Snack the fillets in the pan without exceeding 52°C in the middle.

Sea potatoes

  • Cut potato cylinders using cookie cutters.
  • Braise the potatoes briefly (butter and white stock).
  • Make the potato siphon: use the potato scraps to make a pulp.
  • Mix 300g of cream, 150g of milk and 150g of butter. Mix, strain and gas twice with a siphon.
  • Keep warm.
  • Stuff them with a poached oyster and the potato siphon.
  • Close at the last moment with an apple wafer.

Bone juice

  • Grill the sea bass bones in the oven with an aromatic garnish and butter.
  • When they are well roasted, infuse them in the poultry juice for 20 minutes.
  • Strain, reduce, add the lime and add the seaweed butter.


  • Arrange the potatoes, sea bass and sauce harmoniously.
  • Finish the decoration with aromatic herbs and seaweed.

The Estacade
4, quai du Lénigo – 44 490 Le Croisic
Tel. 02 40 23 03 77

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