Photographer Pascale Béroujon embarked for France.fr on board a fishing boat off the Bay of Saint-Brieuc in Brittany. A few hours spent with the fishermen at daylight, to measure the harshness of a profession that glorifies the most refined of seafoods, the scallop.
It is dark in Saint-Quay-Portrieux when we board Jean-Michel Le Hegarat's boat, who fishes the precious scallop in the Bay of Saint-Brieuc in Brittany. Scallop fishing is highly regulated and is authorised for a few hours a day during the season from October to April, and is subject to quotas. Precious we say!
Towards the deposit
The air is bright and the water is dark at this early hour. We sail towards the most productive natural deposit of St James shells in France, which covers more than 150,000 hectares.
Iron mesh
Let the serious business begin! Dredge fishing is very physical and requires fishermen to protect themselves. Harrow and iron mesh sway on deck to the rhythm of the swell... Helmet, gloves and solid boots are required.
Déversées par centaines sur le pont du bateau, les stars de la baie sont patiemment mesurées pour s'assurer que les plus petites soient bien rejetées à la mer. Le gage d'une pêche durable, telle que la promeut l'association Euro-Toques, qui regroupe 250 chefs, et oeuvre à la sauvegarde des savoir-faire culinaires.
Precious Shell
Under the serrated shell, the flesh is as delicate and fragile as a young peach. Extracted at a depth of 6 to 8 meters, it is full of omega 3, tasty and healthy!
Back to the port
Back in port, the scallop bunkers will be the focus of attention by chefs and foodies alike who come to honour the queen of the sands of the bay.
On admire, on soupèse, et on se régale d'avance. Le produit d'exception se retrouvera bientôt sur les meilleures tables de Bretagne et d'ailleurs. Comme au restaurant Aux Pesked à Saint-Brieuc, où le chef étoilé au Michelin Mathieu Aumont préparera la précieuse coquille en revisitant la tradition.
Nature
Seasoning is superfluous to fully enjoy the delicacy of the fruit just out of the water. Ultra fresh!
La première édition de La Semaine de la coquille Saint-Jacques a réuni plus de 230 restaurants sur l'ensemble de la France en octobre 2017, qui ont mis en valeur ce met délicat à la carte. De Paimpol à Fréhel dans les Côtes d'Armor, la Baie de Saint-Brieuc se distingue par ses paysages naturels préservés et accessibles.
By Паскаль Беружон
Reporter photographer. Passionate about travel and encounters, she travels the world for the Travel & Lifestyle press. She is also the author of many beautiful travel books. Her eye is set on everyday life, people and the aesthetics created by the environment.
