LE FUMOIR D'OC - NAD'IN FRANCE

Eels, dogfish, mackerel, oysters, but also muges or brook trout: Nadine Paquin started processing seafood in 2017. In her laboratory, she smokes oysters according to traditional methods, using beech wood. She has even imagined tapas d'Oc, using local products. She distributes her recipes of local smoked products in short circuits, fish shops and sales outlets on the Occitan coast and is notably present in Saint-Pons-de-Mauchiens on Wednesday mornings, in producers' shops in Mèze and Pézenas, via the Paniers de Thau in Montbazin and Poussan, in Paulhan on the^1st Sunday of each month and at the Coop singulière in Sète