L'Atelier du Cuisinier Tapas of Clams and Cockles in Ceviche

The tapas at L'Atelier du Cuisinier always follow the same philosophy: artisanal Breton products, direct collaboration with local fishermen, the use of natural ingredients, and balanced flavor combinations. Since small whelks fall into the same tapas category as squid or mussels, the preparation is similar: a fragrant, mild, and fresh marinade made exclusively with natural ingredients.


Ingredients

Whelk meat 51%, roasted red pepper purée 19% (red pepper, sunflower oil, herbs of Provence, garlic, black pepper), olive oil, nuoc mam sauce (anchovy extract, salt, sugar), onion, sugar, spirit vinegar, Millac salt, seaweed (wakame), concentrated lemon juice