2021-07-29 Langosteria Paraggi

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DINNER RAW BAR STARTERS MAIN PLATEAU LANGOSTERIA Sea bream▫ tagliata with crunch capers Calamarata a Paraggi Assortment of 10 oysters, 2 red prawns~, and Portofino lemon Service for 2 2 langoustines~, 4 steamed royal prawns~, ▫ ▫ 2 scallops , 2 clams e bulots Tuna carpaccio° with smoked aubergine, Tagliatelle with raw fish◦, grey mullet roe candied tomatoes and basil and lemon selected EVO oil OYSTER BAR Amberjack° ceviche with sweet potato Pansoti of Santa Margherita Ligure Fines de Claire and crispy corn with langoustines~ sauce Gillardeau Cuvée prestige Pounded red prawns~ with marinated Gnocchetti with red prawns~, Saint-Vaast white asparagus and mimolette datterino tomato and basil SEAFOOD Langoustines~ tartare, foie de gras Linguine with blue lobster and Sauternes reduction Breton lobster Red prawns~ Langoustines~ Assorted raw fish and shellfish Clams ~ Amberjack°tartare, Tuna° sashimi, Sea bream° King crab 2007 Bulots ▫ carpaccio and pounded Red prawn~ Special edition GRILLED GORDO CARABINEROS~ TO SHARE Pappa al pomodoro with clams Pounded grilled langoustine~ with fluff Bread, confit tomato Dover Sole “my way” style with celeriac and of potatoes and olive tapenade and Cantabrian sea anchovies horseradish Tempura Gillardeau oysters with tomato ▫ Cuttlefish~ with grilled asparagus, taggiasche Turbot with chilli pak-choi and Portofino mayonnaise olives and salmoriglio sauce lemon sauce Seafood “Salpicon” stile Warm seafood with langoustine~, red prawns~, Sea bream▫ with snake beans Red prawn~, langoustine, royal prawn~, cuttlefish~, octopus~ and cuttlefish~ tagliatelle and three tomato sauce octopus~, mussels and clams Pomodoro della Costiera with CATCH OF THE DAY Red prawns~, langoustines~ and cacciaroli langoustine~ poché squids~ fried with wasabi mayonnaise SIDES Catalana royal prawn~ , camone tomatoes, 5 grilled vegetables crunchy celery and Tropea onion Red chard Strozzata escarole Naples style Sweet and sour pak-choi ~ Product blast frozen on board by our fishing boats ◦ Product blast frozen in accordance with aw n. 853/2004 to prevent the risk of Anisakidosi Cover charge ▫ The fresh product could be blast frozen to -18° to preserve its quality All allergens are available, ask the staff.

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Eia Screening Assessment T12/410 1
EIA SCREENING ASSESSMENT T12/410 1. Applicant Details Name Thierry Gillardeau Desmond Moore Address Bourcefranc Le Cha us Ball ma roart France Ballintra Co.Done al 2. Characteristics of Project a Species cultivation proposed Pacific oysters Crassostrea i as b Method Trestles culture c Production in intertidal zone Yes d Production beyond intertidal zone No e Source of seed/spat etc French Hatcheries. Yes, C. gigas. With the exception of Articles 3 and 4 of Regulation EC 708/2007 f Is a non-nativespecies to be cultivated? does not apply to the production of C. gigas. Annual Production Estimates - Tonnes Year 1 50 tonnes Year 2 120 tonnes Year 3 180 tonnes Year 4 250 tonnes 3. Location of Project a File No. T12/410 b No. of sites 2 sites c Location Breads Strand, Gweedore Ba y d Hectares Total 17.4025 he T12/41 OA : 12.6ha T12141 OB : 4.8025ha e Shellfish Waters Designation T12/410A :Yes T12/41OB : No If yes, identify area as per S. 1. 268 of 2006/S.I. 55 of 2009. S.I. 55 of 2009 If yes, Name of designated area - Map No. & Date of Map Gweedore Bay - Map 26 (August 2008 f Nature 2000 site Yes If yes, identify site and type Gweedore Bay and Islands SAC Site Code: 001141 4. Development Plan ' . r ,~ st t+a`• `,' a County Development Plan Yes - Donegal County Development Plan Chapter 8 - Tourism and Marine - The Council will support the sustainable development of the aquaculture sector to maximise its contribution to economic growth within the county.
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Oysters Seafood Plateau Raw Bar Caviar Bar Appetizers
MENU OYSTERS 6 pcs 12 pcs Fin de Claire №2 534 1068 Irish №2 798 1596 Boduz №2 576 1152 Gillardo №2 906 1812 Perle Noire 750 1500 Perle Blache 684 1368 Imperial 798 1596 Santinelle 924 1848 SEAFOOD PLATEAU g uah NEW Small plateau of seafood (shrimps, bulots, crab phalanges, salmon and tuna sashimi, 3 Fine de Claire oysters №2, 3 Gillardeau oysters №2) 980/250/450 3320 NEW Big plateau of seafood (shrimps, bulots, crab phalanges, 3 Fine de Claire oysters №2, 3 Gillardeau oysters №2, 3 White Pearl oysters №2, tuna sashimi, salmon sashimi, scallop sashimi) 1200/450 4980 RAW BAR Ligurian seabass crudo 170 425 Piquant ceviche with dorado 220 324 Eel sashimi 50 155 Eel tartare with peach and truffle teriyaki 240 345 NEW Trio of carpaccio with dorado, salmon and scallop with red caviar 250 586 NEW Salmon poke with Japanese mayonnaise 160 345 Tuna poke with avocado 170 498 Salmon, tuna, scallop tartare with Japanese mayonnaise and avocado (recommended for two guests) 350 1290 NEW Sashimi set with salmon, tuna, scallop and Gamba Roja shrimp 200/105 687 CAVIAR BAR Caviar served with dried bread, butter, boiled egg and greens Chum salmon caviar 50 425 Siberian sturgeon caviar 50 2350 APPETIZERS Tuna bruschetta 150 236 Bruschetta with crab meat 140 445 Artichoke carpaccio with truffle dressing 130 325 Crispy fried zucchini and eggplant with yogurt sauce 320/100 165 Shrimp popcorn with japanese mayonnaise 190/20/30 285 Carpaccio of three kinds of tomatoes, Coriander pesto and mozzarella Burrata 280 335 Crabcake with guacamole, arugula and cherry tomatoes
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Raw / Oma Salads / Salates Starters / Orektika
ALL OUR DISHES ARE DESIGNED TO BE SHARED STARTERS / OREKTIKA RAW / OMA HOMEMADE TZATZIKI 40 ROCK OYSTERS 30 PP Greek yoghurt, cucumber, garlic served with grilled pita FINES DE CLAIRE OYSTERS 35 PP TARAMOSALATA 35 GILLARDEAU OYSTERS 50 PP Fish roe spread with Greek olive oil and spring onions Freshly shucked served with shallot wine vinegar served with grilled garlic bread SANTORINIAN FAVA 30 SCALLOPS CARPACCIO 50 PP Fava beans, grilled bell peppers, onions and crispy capers SEA BASS CARPACCIO 70 TYROKAFTERI WITH GARLIC BREAD 38 Hand sliced fresh Greek sea bass, extra virgin olive oil, lemon vinaigrette, baby zucchini and squid ink Traditional spicy cheese cream chips MELITZANOSALATA 40 OCTOPUS CARPACCIO 70 Smoked cold eggplant spread with crispy shallots, pine nuts, parsley served with grilled garlic bread Dried cherry tomatoes and lemon zest SPANAKOPITAKIA WITH FETA CHEESE 55 Spinach and cheese pie served with spicy tomato sauce FETA TYROPITA 55 Feta cheese wrapped in filo pastry, chili flakes, on SALADS / SALATES top of watermelon, drizzled with Greek honey KALAMARAKI 60 GREEK SALATA 70 Deep fried calamari served with taramosalata dip The famous Greek salad with seasonal tomatoes, VEGETABLE GREEK TEMPURA 45 Kalamata olives, onions, peppers, cucumber, Crispy fried eggplant and zucchini chips served with capers, rusk, feta cheese and extra virgin Greek lemon yogurt sauce olive oil AMMOS SOUP 65 SALATA TOU AGROU 50 Fish soup with saffron and Greek herbs oil Mixed salad, green leaves, cherry tomato, GARIDES SAGANAKI 80 cucumber, celery,
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Ristorante Accènto Sorrento
RESTAURANT H Menu – Notice – If you are allergic or intolerant to one or more substances, please let us know, and we will tell you which courses and beverages do not contain the specific allergens. The information regarding the presence of substances or products causing allergies or intolerances are available by contacting the staff on duty. Accènto Tasting Menu € 40 H Octopus Grilled octopus*, on yellow pepper puree and balsamic vinegar sauce Creamed cod Creamed cod * with puffed polenta wafer, dried tomato sauce and broccoli Salmon Salmon marinated with Sorrento citrus fruits flavor, with sweet and sour onion| and cocoa crumble Pistachio and clams Paccheri pasta with pistachio pesto sauce,| fresh clams flavored with local lemons Fish fillet Grilled fillet of fish of the day, breaded Sorrento lemon and parsley, with a garden |vegetable garden Lemon delizia Tradition Menu € 25 H Caprese salad Mozzarella cheese, Sorrento| tomato and basil Gnocchi Sorrento style Local home made potato gnocchi with tomato, mozzarella and parmigiano| cheese, oven baked Fried salt cod Iceland salt cod* fried served| on mixed salad lemon flavor Limoncello SeaMenu € 60 H If you like, you can rely on the inspiration of the Chefs. They will surpise you 5 tasty seafood dishes and 1 dessert Starters H Sea Land Mussels € 10 Caprese salad € 10 Mussels peppered or marinara Mozzarella cheese, Sorrento tomato and basil Sauté € 14 Seafood sauté Zuppettina € 13 Chickpea and clam soup Octopus € 15 Grilled octopus*, on yellow pepper puree and balsamic vinegar sauce Octopus salad € 14 Octopus* salad with potatoes and green olives Salmon € 15 Pears and walnuts salad € 10 Salmon marinated with Sorrento citrus fruits flavor, Green salad, rocket, pear, red fruits, parmesan and walnuts with sweet and sour onion and cocoa crumble The Chef ’s ‘parmigiana’€ 10 Creamed cod € 14 Eggplant, mozzarella, tomato and basil, oven baked Creamed cod * with crispy polenta wafer, Norcia and..
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Seafood Industry Report
EverBlu Capital | Research 9 February 2018 Russell Wright | T:+61 2 8249 0008 | E:[email protected] Seafood Industry Report Australian seafood is set to grow due to This report analyses the seafood industry in Australia and Asian premium quality and growing domestic markets. and global demand Companies’ Data Background on Seafood Industry 12-month Company Ticker Market Cap (M) change (%) 1. Australia’s seafood industry is still regarded to be in its infancy stage Angel Seafood Holdings Ltd. AS1 28.6 N/A with production predominately made up of privately-owned, family- Clean Seas Seafood Ltd. CSS 100.0 71.4 run farms. The 2.4% global growth in demand for seafood is likely to Huon Aquaculture Group Ltd. HUO 413.1 6.3 continue driven by population growth of 8.5 billion by 2030, and by Murray Cod Australia Ltd. MCA 24.3 14.8 the rising spending power of the global middle class, which is New Zealand King Salmon Co. Ltd. NZK 281.1 56.2 forecast to increase from 1.8 billion in 2009 to 4.9 billion by 2030. Ocean Grown Abalone Ltd. OGA 39.4 -5.0 Wild catch is at risk of declining due to overfishing and aquaculture Seafarms Group Ltd. SFG 91.4 -31.6 will have to make up the gap in demand and supply. Tassal Group Ltd. TGR 613.4 -19.52. Source: FactSet 3. Australia has a global reputation for sustained high quality product, which allows for producers to sell at a premium in international Ticker Company Target Sectors markets.
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Oysters Seafood Plateau Raw Bar Caviar Bar
MENU OYSTERS 6 pcs 12 pcs Fin de Claire №2 672 1344 Irish №2 870 1740 Boudeuse №3 744 1488 Gillardeau №2 990 1980 Perle Noire №2 750 1500 Perle Blache №2 768 1536 Imperial №2 1032 2064 Santinelle №2 990 1980 SEAFOOD PLATEAU g uah Small plateau of seafood (shrimps, bulots, crab Turto’s claws, crab’s phalanges, salmon, eel and tuna sashimi, Gamba Roja shrimps, 3 Fine de Claire oysters №2, 3 Gillardeau oysters №2) 980/250/450 3950 Big plateau of seafood (shrimps, bulots, crab Turto’s claws, 3 Fine de Claire oysters №2, 3 Gillardeau oysters №2, 3 White Pearl oysters №2, tuna, salmon, eel and scallop sashimi, ceviche dorado, Gamba Roja shrimps, chiIIed lobster) 1200/450 5450 RAW BAR Piquant ceviche with dorado 220 395 Eel tartare with avocado and truffle teriyaki 240 465 Lakedra and tuna tartare with sturgeon caviar and rice chips 470 1524 Salmon, tuna, scallop tartare with Japanese mayonnaise and avocado (recommended for two guests) 350 1320 Carpaccio of scallops and black truffles with sauce ponzo 150 724 Carpaccio of shrimps carabineros, mango and chili peppers 60/40 1496 Salmon poke with Japanese mayonnaise 160 395 Fresh tuna salad with avocado, seaweed, edamame beans and red caviar 260 348 Sashimi set with salmon, tuna, Lakedra, eel, scallop and Gamba Roja shrimpLakedra 300/65 1360 CAVIAR BAR Chum salmon caviar 50 465 Siberian sturgeon caviar 50 4230 APPETIZERS Tuna bruschetta 150 348 Bruschetta with crab meat 140 724 Asparagus carpaccio with anchovy sauce and grilled langoustines 300 674 Artichoke carpaccio 200 495 Grilled asparagus
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DRINKS Water 75 Cl / €2,50 Softs 33 Cl / €3 Craft Beers 75Cl / €12 IL
DRINKS PASTA Water 75 cl / €2,50 • Tagliatelle with spiny lobster with dried lime zest [G, C, U. L] ………………………………… € 27 Softs 33 cl / €3 • Saffron fusilloni with vegetables and cod brunoise [G, SD, P, U, L] ………………………… € 18 Craft beers 75cl / €12 • Risotto with plankton and spiny lobster medallions [P, C, L] …………………………………… € 25 • Yellowtail spaghettoni with aneth and bread crumbs toasted in curcuma [P, G, L] …… € 18 • Chlorophyll tonnarelli with stracciatella, pistachio powder, “Cantabrigo” IL CRUDO anchovies [G, SD, L, FG, U] ………………………………………………………………………………………………… € 16 • Oysters tasting • Ravioli with truffles cream and caviar quenelle [G, P, U, L] ……………………………………… € 19 • 3 Krystale Oysters, 3 Gillardeau Oysters [M] ………………………………………………………………€25 • Cereals maltagliati with boiled vegetables [G, L] …………………………………………………………€ 15 Shellfish tasting MAIN COURSES • 2 langoustines, 2 Carabineros prawns, 4 purple prawns [C] …………………………………… € 90 • Catalan style spiny lobster (for 2 guests) [C, SD] …………………………………………………€100/kg • Tempuras prawn and battered vegetables [C, G, S, SD] ……………………………………………… € 25 • Shellfish & Sashimi tasting • Gallipoli style Caciucco (shellfish bisque, bread cutters, langoustines, gamberoni, • 2 langoustines, 6 purple prawns, fish fillet – catch of the days [C, P] ……………………… € 40 mullet fillet, prawns, yellowtail, octopus, sea hedgehog pulp) [C, M, P, G, L, SD,] ……………… € 24 • Salmon tataki with guacamole and pickled vegetables [P, SD, L, SS, S] ……………………… € 23 a tutto crudo • Creamed cod with purple potato chips and herbs [P, L, G,
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Catalogue Des Plats Contenants Des Allergnes
23 September 2021 MANDATORY ALLERGEN INFORMATION TO CONSUMERS FOR NON PRE-PACKED FOOD Gluten Shellfish Eggs Fish Peanuts Soy Milk Nuts Celery Mustard Sesame Sulphite Lupin Molluscs Seafood Oysters Fines de Claire n°3 Marennes-Oléron Fines de Claire n°4 Marennes-Oléron Platters Oyster Sampling Plate 4 ORGANIC "Spéciales n°4 de Quiberon" oysters, 4 "Fines N°3 Marennes Oléron" oysters, 4 "Spéciales N°3 GILLARDEAU" oysters Oyster Sampling Plate 3 Organic "Spéciales n°4" from Quiberon, 3 "Fines N°3 Marennes" from Oléron, 3 "Fines n°2 "Prat-Ar-Coum" by Yvon MADEC 3 "Spéciales N°3 GILLARDEAU" Starters Starters 1/2 Club Sandwich "with crab flesh" 6 Fines de Claire n°3 Marennes-Oléron oysters 6 Norman oysters n°3 par Romain Verneuil 6 Norman oysters n°3 par Romain Verneuil 6 Organic Oysters Spéciales n°4, La Belle de Quiberon 6 plates Belons n°2 Cadoret (+3€) V&M Salt cod fritters Herring eggs, smoked ... organic salmon, poached egg Large ORGANIC pink shrimps (6 pieces) Large ORGANIC pink shrimps (6 pieces) Lobster bisque Langoustine bisque Cuttlefish fillets a la plancha, concassé de tomates Vin & Marée - 108 avenue du Maine, 75014 Paris, France / Droits réservés Salmon carpaccio house-marinated Eggplant and crayfish caviar Wild king shrimp fritters tandoori sauce Duet of sand shrimp & whelk with mayonnaise Squid tempura, tartar sauce Starters to share, for 2 or for 3 Starters to share, for 2 or 3 people (+3€ per person) Starters to share, for 2 or 3 people (+3€ per person) Smelt (or sand smelt) fry-up sauce tartare Salmon gravlax and Puy green
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Oysters Seafood Plateau Raw Bar Caviar Bar Appetizers
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2021-06-07 Langosteria
“Let's take off the tie on the fish...” Enrico Buonocore, march 2007 TASTING MENU Yellow datterino tomato gazpacho with red prawns Sea bream tagliata with crunchy capers and Amalfi lemon Amberjack with finferli mushrooms and parsley sauce Grilled Carabineros “Gordo” Linguine with tuna bottarga, raw langoustines and lime Orange and bergamot mousse The tasting menu is for all diners langosteria.com @langosteria INTRO SPECIAL Bread, confit tomato and Assassina style baby squids Turbot and Treviso radicchio in tempura with piquillo sauce cantabrian sea anchovies Red prawns, langoustines and Red mullet carpaccio with white asparagus, citronette and limoncedro NEW Roasted octopus with mashed cacciaroli squids tempura potatoes and paprika crumble with wasabi mayonnaise Grilled Mackintosh tuna belly with artichokes and roasted datterino tomatoes Tempura Gillardeau oysters Linguine with clams, baby squid and mullet bottarga with tomato mayonnaise CATCH OF THE DAY STARTERS GALICIAN ROYAL LANGOUSTINES GRILLED NEW My style sole with Yellow datterino tomato gazpacho celeriac and horseradish with red prawns Amberjack with finferli mushrooms NEW Catalan-style roasted langoustines and parsley sauce with three tomato coulis PLATEAU ROYAL King crab and steamed royal prawns Warm seafood salad with with 10 oysters assortment, 2 langoustines, 2 red prawns, pink shrimp, langoustines, red prawns, octopus 2 scallops, 2 sea truffles, 2 clams and bulots and cuttlefish tagliatella PLATEAU TASTING 10 oysters assortment, 2 langoustines, 2 red prawns, pink shrimp, PASTA
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Raw / Oma Salads / Salates Starters / Orektika Kali Orexi!
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History, Status and Future of Oyster Culture in France
No.20 The 1st International Oyster Symposium Proceedings History, Status and Future of Oyster Culture in France D. Buestel Ifremer Pacifi c Center-Tahiti B.P. 7004, 98719-Taravao-Tahiti-French Polynesia SUMMARY small family fi rms. There is a young, well educated The history of oyster culture in France consists population of farmers, with technical expertise and of a succession of development phases with dif- “savoir faire”. Careful monitoring of water quality ferent species, followed by collapses caused by assures good consumer protection, and research is diseases. The indigenous species Ostrea edulis making innovative contributions (selection, poly- was replaced fi rst with Crassostrea angulata, then ploids etc.). These points, and opportunities to ex- Crassostrea gigas. France is now the top producer pand the market, should ensure that this industry is and consumer of oysters in Europe, producing well maintained in the future although the problem around 130,000 tonnes of the cupped oyster C. gi- of toxic algae, probably linked to global warming, gas annually and a remaining 1,500 tonnes of the and the threat of new diseases are vital questions fl at oyster O. edulis. Cupped oysters are produced for future research. all along the French coast from natural (80%) and Key words: Aquaculture, French oyster produc- hatchery spat. Various structures are used to collect tion, Crassostrea gigas, Ostrea edulis, fl at oyster, spat from the wild. After a growing-on period, oys- cupped oyster. ters can be cultivated by three main methods: (i) on-bottom culture in the intertidal zone or in deep INTRODUCTION water; (ii) off-bottom culture in plastic mesh bags The French coastline, which is around 500 km in the intertidal zone; or (iii) suspended culture on long, provides favourable environments for mol- ropes in the open sea.
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