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

Spring risotto with cockles from Croisic, Serrano ham crisps

Chef of the TY MAD restaurant

Recipe for 4 people | Preparation time 1h

  • Forty shells
  • 200 g peas
  • a bunch of new carrots
  • vegetables soup
  • 125 g raw arborio rice
  • 4 thin slices of Serrano ham
  • an onion
  • butter
  • olive oil
  • Parmesan cheese
  • Cook the English peas for 15 minutes in salted boiling water
  • Mix the peas with a little cooking water to obtain a slightly liquid purée
  • Put the pods in the vegetable broth, let infuse and then remove them with a colander
  • Brown the chopped onion in olive oil and add the rice
  • Mix to make it pearly then wet up with the pea pod broth
  • Cook for at least 45 minutes, adding more broth as you go
  • At the end of cooking, bind with a little Parmesan and the pea puree
  • Drain the cockles well in salted water, rinse them well in 4 to 5 different waters
  • Cook the cockles, covered, for 3 to 4 minutes, as for the marinière mussels
  • Put the slices of ham to dry in the oven for 8 to 10 minutes at 180 ° C and let cool
  • Emulsify the creamy juice just before serving
  • Start by placing the risotto with peas at the bottom of the plate
  • Add the shells
  • Prick the ham crisps in the risotto to give volume

Ty Mad Restaurant

3 Quai de la Petite Chambre, Le Croisic

Tel: 0240230277

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