Fishmongers Fish and seafood Morbihan

Founded in 1925, Maison Jégat perpetuates its know-how by practicing traditional farming methods, giving priority to oysters born at sea. Since 2012, Jégat oysters have won five gold and silver medals at the Salon de l'Agriculture, a sign that quality takes precedence and high standards pay off. In 2017, a terrace on stilts emerged from the water, facing west for sumptuous sunsets. It welcomes you from May to September for a tasting of flat and hollow oysters, but also langoustines or stuffed clams, all washed down with a glass of white wine.

In 1990, Patrick and Anne Chauchard opened their first store in Arzon, then in 2009 in the town of Sarzeau. The fresh salmon arrives from Scotland in Label Rouge quality, smoked with green beech wood and salted with Guérande salt, it is sliced by hand, vacuum-packed in whole fillets, slices, steaks or blocks. We have added canned fish, sardines in oil, gulf cod, albacore tuna and smoked fish rillettes. You can find in summer, their products on the markets of the Peninsula of Rhuys and all the year on that of Quiberon.

In 2009, the Chauchard couple opened their second artisanal smoking store in Sarzeau. They offer a wide range of salmon, exclusively from Label Rouge quality farms in Scotland. Smoked in their own laboratories, they are available in several recipes: marinated half-smoked steaks or pavé, half-fillet sliced on the skin or hot-smoked... Also on sale are preserves, delicatessen, smoked or marinated mackerel and tuna, tarama with bottarga, wazabi, etc.

At Jeannettes Canneries, it is quality that counts. Fresh fish (sardines and tunas), worked by hand, an artisanal method, recipes unchanged since 1925, this is how Jeannettes keep their reputation. The famous sardines in butter can even be reheated as a main course. Otherwise you will find fish soup, toaster cream, mackerel rillettes with lemon, lobster bisque: enough to delight gourmets with marine flavours!

Maison Quintin, oyster farmers since 1961, has been established on the banks of the Crach river for three generations and has won several medals for the quality of its products. Today, Jean-François offers flat and hollow oysters, lobster, crayfish, crab and spider crab. The house also offers a delivery service, a store and gîtes. Not to be missed: the magnificent summer terrace overlooking a dream panorama!

Freshly settled in Lorient, Marion and Mathieu offer a catering service based around the world of seafood and fish. Present at markets the rest of the week, you can call on them for their catering service. Their products are of course local, harvested just a stone's throw from their store. Side dishes are home-made in their workshop, and you can find them on Saturdays and Wednesdays in Merville, Sundays in Larmor-Plage and Thursdays in Saint-Pierre-Quiberon. A real treat!

This company, founded in 1921, continues to manufacture its products in the same way as it did then. La Quiberonnaise only works with fresh fish, prepared and packed by hand within 48 hours of fishing. The result is remarkable, and the choice is draconian: vintage sardine specialties, seafood specialties for toasting, Breton fish soup and rouille, Atlantic albacore tuna, tinned mackerel, cod liver, seaweed specialties, salmon and other specialties for reheating... The company also offers Breton dietary vegetable spreads, sweet Breton products, La Quiberonnaise stewed fruit, Breton charcuterie and gourmet parcels and assortments.

Trouts, herring (incomparable), tuna, salmon, etc., smoked on beech wood, are to taste them at this family-run business in place since 1974, with the boss Michel Lucas supported by his sons. Do not forget the homemade tarama which, topped on toasts, will surprise you as an aperitif. You should also know that all these live products are found with legs stretched out wide, the tail with mayonnaise and the stuffed shell in the restaurant of the house, La Criée . The latter also offers takeaway seafood platters. What more could the people want? Visit the company? It is possible; you just need to go to ZAC, due west.

Located in Lomener, Les Viviers de Beg Er Vir offers superb seafood. Here you can get lobsters, crab, spiders, eels, oysters, clams, scallops, periwinkles, and everything else you need to make a nice seafood platter. You can ask for your platter to be made on the spot or only for the shellfish to be cooked before taking them away (steaming). You should know that Les Viviers also have a shop at the Halles de Merville in Lorient where you can find them every morning.

L'Huître la Toulverne - Au Rythme des marées is a bar-restaurant specializing in oysters. This seasonal restaurant offers platters of oysters, lobsters and shellfish in a waterside hut. You can enjoy your meals on site, take them away or even have them delivered. Enjoy fresh, tasty seafood in a picturesque waterside setting.

On the quayside of Port Tudy, you won't want to miss the Groix Island smokehouse, whose approach is entirely ethical. Albacore tuna, mackerel, sardines, pollack, whiting, but also monkfish or mullet, all fish are smoked over beechwood, with no additives or preservatives. Products are sold vacuum-packed or can be enjoyed on site, facing the harbour, accompanied by a glass of natural wine.Don't miss the superb sunset terrace.

Oyster farmer Paul Le Berrigaud and his wife Marie created Les Belles d'Irus in 2016. The site boasts a vast terre-plein overlooking the sumptuous spectacle of the currents stirred up by the Gulf. A tasting area welcomes around fifty guests, who will be honoring their local produce, starting with the star, the belle d'Irus, not forgetting oysters, clams, periwinkles, homemade tuna mousse and charcuterie boards. On-site tasting and pure sea breeze.

Marine, the daughter, and Nathalie, the mother, are the two "girls of the tides". They welcome you to their oyster farm in June, July and August, and on request out of season. The company has been established in the village of Ruault for 4 generations: it was Marie-Joseph, Nathalie's grandmother, who launched the family adventure in 1936. You can taste and buy the oysters on the spot, while enjoying the landscape. Out of season, check the opening hours and ordering possibilities on the Facebook page Aux Filles des Marées.

Tibidy was founded as a family business in 1937. Since then, the company has seen three generations of Jenots, oyster farmers from father to son in Quiberon Bay. Today, it is Maxime's turn to raise flat oysters or Belons and hollow oysters. Those who wish to discover the profession can visit the breeding site (by appointment). A tasting of some rare pearls accompanied by a glass of white wine closes the visit, which lasts about 1h30. It is possible to buy oysters and shellfish by retail or to have them shipped throughout France.

Meet us on the quay at Groix et Nature, the last remaining fish cannery on the island of Groix. Everything is cooked on the island nicknamed l'île aux Grenats, according to ancestral recipes, using fish and shellfish from small-scale local fishing. Individually or in a box, you'll enjoy sardine rillettes with Espelette pepper, scallop pots, lobster oil or seaweed and basil pesto. Excellence, jarred or canned. An art of living selection is also available.

" Here Paradise begins at the Passage ": this is what you can read on the slate in front of the entrance of the tiny shed of Yannick Le Joubioux, oyster farmer in Saint-Armel. Here, we are talking about sea products: spiders, crab, pink shrimps, oysters of course... Seafood platters and lobsters are prepared to order. The place is magical: sea kayaks, fishermen's boats, sailboats, tourists with their noses in the wind, all meet along this arm of the sea and come to spend a moment on the Oyster Route to enjoy an unforgettable moment.

Located in the heart of Vannes, La Compagnie Bretonne, created in 1920, perpetuates a traditional know-how from its workshops in Penmarc'h (Finistère). Specialized in canned seafood, it offers a wide range of products, all hand-packed and selected in accordance with the seasonality of the fishery. Among them, white tuna, monkfish liver, lobster bisque, Breton sardines, mackerel fillets, spreads, Breton seaweed, soups and ready-made meals.

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The Compagnie Bretonne is a family story that began in 1920 and has been perpetuating its know-how ever since. An adventure made possible by the invention in 1795 of a preservation process designed by a certain Nicolas Appert. Since then, the art of canning has continued to evolve and it is on the Penmarc'h production site that it has reached its peak. Rigorous selection of fish and respect of the seasonality are the guarantees of the high quality of the hand-packed preserves.