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Mès & Marais
Laura in the calm waters of the marsh, surrounded by reeds
Laura walking through a marsh pond with her landing net at dusk
A heap of freshly caught shrimp

Shrimp farmer · Piriac-sur-Mer

Mès & Marais

Shrimp born of salt water and slow time, raised by hand in a Breton marsh.

Reserve my shrimpStep into the marsh

47°22′ N · 2°32′ W

  • Farmed shrimp
  • Breton marsh
  • Caught by hand
  • Tide by tide
  • Piriac-sur-Mer
  • Collect at the workshop
€45
per kilo, in size 10 or 20
By hand
landed with a net, at first light
Piriac
collected straight from the workshop

01The marsh

Where the land learns water

Laura walking through a marsh pond with her landing net at dusk

On the Guérande peninsula, the marsh is a long conversation between land and sea. The ponds fill with the tides, rest, fill again — and the whole sky looks at itself in them.

It is in this salt water, still on the surface yet so alive beneath, that the Mès & Marais shrimp grow: unhurried, close to the reeds, the birds and the seasons.

Nothing is rushed here. Water, wind and light do the rest.

  • The reeds

    They break the wind and shelter a quiet kind of life.

  • The tides

    They renew the water and set the pace of every day.

  • The birds

    Their presence speaks of a healthy marsh.

02The farm

Four gestures, one patience

You don't really raise a shrimp: you look after the marsh that grows it. Here is the journey, from the first day to your table.

  1. Arrival

    In spring, the young shrimp join the ponds. The water is warmed by the sun, the space is vast: they find their bearings.

  2. Growth

    All summer long they grow in salt water, fed by the life of the marsh itself. Laura watches, adjusts, keeps an eye out — never more than needed.

  3. Harvest

    At dawn, when the water is calm, the landing net comes out. The harvest is done by hand, pond after pond, without haste.

  4. The collection

    Sorted and prepared for your reservation, the shrimp wait at the workshop. You come to collect them: from marsh to table, the journey is short.

03The shrimp

Firm flesh, a taste of the open sea

Close-up of a shrimp tail with blue and golden reflections

Fresh, it has firm, delicately sweet flesh with that briny note that recalls the marsh at high tide. Very little is needed to serve it.

  1. Simply seared

    One minute in a very hot pan, a knob of salted butter, a squeeze of lemon. Nothing else.

  2. In a warm salad

    With crisp glasswort shoots and a dressing of olive oil and cider vinegar.

  3. On the plancha

    Whole, just golden, with a pinch of fleur de sel and a clove of pink garlic. Eaten with your fingers.

Reserve my shrimp

04Meet Laura

A farmer with her feet in the water

Portrait of Laura, shrimp farmer, in the marsh

Every morning, Laura pulls on her waders and walks the marsh ponds. She reads the colour of the water, listens to the wind, watches the light: that is where her work begins.

Her standard comes down to one word: time. Time for the shrimp to grow, for the marsh to breathe, for the gesture to be right. Mès & Marais was born of the belief that a good product is first of all a landscape you respect.

Laura

Shrimp farmer

Discover Atelier Lanroue, her other world

Coming soon

The marsh clams are on their way

Between two tides, another harvest is taking shape. The clams will soon have a page of their own. Come back and see us through the seasons.

Clams · coming soon

Reservation

Your shrimp, ready to collect

Size 10 or 20, in the weight of your choice, at €45 per kilo. Reserve without paying online, collect at the workshop in Piriac-sur-Mer.

ReserveWrite to us