Jean-Jacques Cadoret a développé avec son cousin un process innovant de décorticage de coquillages et crustacés. Les chairs des coquillages et crustacés sont extraites totalement crues puis surgelées à l’azote. Les produits peuvent, ensuite, être dégustés crus ou cuits, ils restituent de façon étonnante le goût du frais.
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