LE FUMOIR D’ANTAN

In 1996, the Arseneau family took over the grandfather's smokehouse and brought it back to life. Today, this business offers, among other things, herring smoked according to the traditional Madelinot method (temporarily unavailable), as well as smoked salmon, scallops and cod, not to mention smoked herring spices. The history of the "boucaneries" (where meat or fish is smoked) is recounted with the support of photographs and old objects, the place being an economuseum of the boucanerie.