CÔTÉ SAUVAGE
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Just a stone's throw from the Porzh Bara site, in the artisanal zone, you can discover the fish processing plant and its adjoining store. In 2002, following supply difficulties in Ireland and thanks to the passion of the Le Nain family, the company was born and began smoking wild salmon from Alaska, Scotland and, above all, organic Irish salmon. Yes, all the salmon processed here is organic or wild, a sign of quality. Here's how it works: smoking is done cold (around 18°C) and with natural oak (thanks to the tannins naturally present in the wood, we can afford to salt the fish less). The finished product is therefore considered to be top-of-the-range, and is recommended by Biocoop Bretagne, but also by luxury restaurants and grocery stores. Alongside salmon, you'll also find other smoked fish: mackerel, albacore tuna, sardines, saithe, pollack... Côté sauvage is a member of the Equipe de France de la Gastronomie and des Maîtres du service. A fine reputation that can be found at Les Viviers Quiberonnais, Place de l'Eglise, Quiberon.
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