Traditional shallots

2 varieties of Traditional shallots grown in Brittany

The long shallot, the most common variety, has a regular shape and its skin is copper yellow. The flesh, pinkish and very colourful, is exceptionally fragrant. The half-long shallot is rounder in shape and its thin skin is pink, copper or red. Its slightly pink flesh has a delicate fragrance and a mild flavour. Both subtle and very distinctive, its inimitable flavour makes the shallot an essential ingredient in French fine cuisine.

A product from the Breton terroir

Originally from Asia Minor, the shallot was named Ascalonia after the town of Ashkelon…

It joined French fine cuisine in the 9th century during Charlemagne’s reign. The farming of Traditional shallots started to develop in Brittany in the 17th century where it flourished thanks to the region’s perfect soil and weather conditions. Over time Breton producers have developed real expertise and now produce 75% of France’s Traditional shallots.


Many health benefits

In addition to its flavour, daily consumption of shallots has many health benefits because of its trace elements and mineral contents, its remarkable range of vitamins and its lightness :

  • Selenium is a trace element with anti-inflammatory and antioxidant properties. It is particularly effective against premature ageing and skin allergies as it helps fight the harmful effects of free radicals. Shallots are one of the few vegetables to contain selenium and in significant quantities. 100g of shallots can provide up to 40% of the recommended nutritional intake of selenium !
  • Potassium is the most predominant mineral in shallots with 250mg per 100g. It plays an important role in healthy heart and kidney function and helps regulate blood pressure. Because of their high potassium content and low sodium content, shallots are a diuretic. Low in sugar and lipids with only 60 calories per 100g, but very rich in fibres with 2.3g per 100g, shallots are amongst the most easily digested foods.

Calendar of availability

Hand-planted between mid-January and mid-April, shallots are harvested between 15th July and 15th August. After being dried naturally in the sun, they are harvested and stored in a well-ventilated or refrigerated environment for sale throughout the year.



Available sizes : 24-30, 30-40, 35-50 mm

Daniel CADIOU has conventionally and organically farmed long and half-long shallots.

Other packaging options:

  • Bag : 20 kg
  • Big bag : 1100 kg

An essential condiment

    Raw or cooked, shallots are an essential ingredient in many recipes.

  • Raw, finely chopped with oil and vinegar, shallots make an excellent dressing that adds character to a green or mixed salad. A classic combination is fresh oysters with shallot vinegar. Shallots can also be served finely chopped with a lightly grilled piece of steak.
  • Pan-fried in butter or olive oil or simmered in red wine, shallots are traditionally served with grilled red meat (beef, duck breast, etc.), liver and fish such as turbot.

Gam+ cellulose 250g/500g

Winglass cellulose 250g

Gam+ 250g/500g

Paper bag 250g/500g/1kg

PE bag 250g/500g/1kg

Acrostic string 500g

Hand-held bag 5kg

Cardboard 5kg