L’apéro breton revisité pour les fêtes à Kabañ

Kabañ, an old fishermen’s house in Saint-Suliac, is where Atelier Retour de Pêche sets its collective cooking table. Three festive plates get built by hand: crème de carotte with chantilly au chèvre and roasted hazelnuts, Saint-Jacques à la bretonne, and praires stuffed with parsley butter and beurre aux algues. The seaweed butter is the local signature, cut from the same shore as the shellfish. The produce is seasonal and local.