The Saint-Jacques Shell, "Not so Expensive and Easy to Cook", Always Seeks Its Consumers Out of the Holiday Season

Le Parisien

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She is a star of the festival tables. An essentially Norman star, with more than 35,000 tons landed in the region on the 2024-2025 season, that is two thirds of the national production. Thanks to her, the shell of Saint-Jacques goes well. At least, as long as the cotillons fly and the fir trees still reign in the salons. After the parties, the shell falls into a kind of dead corner. "Last year, we had to limit the boats because of the decline of…