5 Degrés Ouest
source of culinary creations

Jean-Jacques CADORET and his cousin Alexis TAUGÉ have developed an innovative shellfish shelling process.
The fresh meat of shellfish and crustaceans is totally extracted and then frozen with nitrogen.
The products can then be tasted fresh or cooked, they restore surprisingly the taste of freshness.

According to values of tradition and excellence, the two cousins developed this unique process:
a know-how combining cold shelling and cryogenics. With this innovation, chefs around the world
can create exceptional gastronomy, with high quality and ecological products.