Discover our selection of seafood depending on the region you're staying in, and some simple tips for preparing it at the campsite. From a fresh aperitif to a traditional platter or a convivial paella, make the most of seafood during your holiday.
Our selection of fresh shellfish, by region
Côte Nord: the authentic flavours of the English Channel and the North Sea
From the Opal Coast to the north of Brittany, via the beaches of Normandy, the north of France abounds in iodised treasures. In Normandy, oysters from Utah Beach or Veules-les-Roses, with their firm, salty flesh, are best enjoyed with a simple drizzle of lemon or shallot vinegar. Among the grands crus, the oysters of Cancale, bred facing the bay of Mont Saint-Michel, are seductive for their fine iodine and crisp flesh. The Granville whelks are a must, served warm with a homemade mayonnaise that's easy to make on the spot.
Bouchot mussels, the emblem of the Bay of Mont Saint-Michel, are ideal for camping: cooked à la marinière on the stove or grilled à la plancha with garlic and parsley. In Hauts-de-France, shrimps, prawns, cockles and periwinkles can be found in the markets or at low tide, for fun fishing on foot (respecting local rules).
West coast: the riches of the Atlantic
Further south, oysters from Marennes-Oléron and the Arcachon Basin can be enjoyed raw or lightly snacked. Long-line mussels are ideal for mouclade (a cream-curry sauce) or éclade, a typical Charentais dish cooked under flaming pine needles.
Markets in the Vendée, Landes and Basque regions offer an abundance of prawns, sea almonds, crab and spider crab.
South coast: the iodised treasures of the Mediterranean
Under the southern sun, seafood products offer a softer palette but are full of character. Bouzigues mussels, farmed in the Etang de Thau, are fleshy and flavoursome. They can be cooked a la plancha, with a little olive oil and fresh herbs. The same lagoon also produces some fine Mediterranean oysters, with a softer flesh than those from the Atlantic.
Tellines, small shellfish collected from the beaches of Le Grau-du-Roi or the Camargue, can be prepared with garlic and parsley in just a few minutes in a pan. Cuttlefish, squid and calamari are perfect for cooking a la plancha, sliced or skewered, after a quick marinade with lemon. And for an aperitif, think Collioure anchovies, served with olives and toasted bread.
These products require little cooking, making them perfect allies for camping cuisine.
Where can you buy seafood near your campsite?
When it's healthy, seafood is reputed to be good for your health, providing a range of trace elements including iodine, magnesium and vitamin B12. And if you want to enjoy really fresh seafood when you're camping, there's nothing better than buying it locally.
Seafood and shellfish sold at local markets
Along the coast, covered market halls and morning markets are full of stalls run by local fishermen and oyster farmers. Some even offer on-the-spot tastings or takeaway platters with crushed ice.
Your seafood platter direct from the producer
There are numerous oyster huts dotting the coastline, particularly in Charente-Maritime, Brittany and the Mediterranean. Here you can buy oysters and mussels direct from the producer, often at unbeatable prices. You can also look out for the local "crieuses" or maritime cooperatives (such as "La Criée"), which sell the day's catch at the end of the morning.
To be enjoyed in small restaurants, or as a takeaway.
Finally, in some seaside resorts, seafood restaurants offer takeaway shellfish, often already cooked (crab, whelks, prawns). A good compromise if you don't want to cook, but still want to enjoy the sea at your camping table.
Paëlla, pasta, cassolette and risotto: simple, tasty seafood recipes to prepare at the campsite
Seafood lends itself to convivial cooking, easy to prepare even on a stove or griddle. In terms of recipes, seafood pasta, based on prawns, mussels and squid, can be cooked in a single pan with garlic, olive oil and parsley.
Another campsite must: paella de la mer, where rice, mussels, squid and prawns simmer in a saffron-scented broth. The creamier risotto with clams or razor clams requires a little supervision, but guarantees a gourmet result. Finally, the seafood cassolette, with a touch of cream and white wine, is easy to heat over a gentle flame.
What seafood can be cooked on the barbecue or plancha?
Many campsites now offer outdoor cooking facilities: the barbecue is still the most common, but the plancha is gaining ground, particularly in fully-equipped mobile homes. For campers in tents, the use of these appliances depends on the site's safety rules: charcoal barbecues are sometimes prohibited, while electric or gas planchas are generally permitted.
These cooking methods are ideal for seafood. Scallops should be seared for 1 to 2 minutes per side to keep them moist. Prawns, langoustines, cuttlefish or squid are perfect after a short marinade of olive oil and lemon. Razor clams and mussels open up quickly on the hot plate, revealing all their iodised flavour.
How much does a seafood platter cost?
The price of a seafood platter varies according to the products chosen, the season and the region. In general, you should allow between 20 and 30€ per person for a classic platter (oysters, prawns, whelks, mussels), and up to 40-50€ for a more generous version with langoustines, crab or scallops. Buying direct from markets or producers can often reduce the bill while enhancing freshness.