Fishmongers Fish and seafood Alpes

Many fishermen are found to exploit the richness of the lake, but Eric Jacquier has the particularity of also proposing smoked fish (trout and féras) and terrine (féras and pike), a way to stand out from competition. It practises a well-balanced, traditional fishery that respects nature. You can find its daily life by sailing on its web site with vague waves.

Christian Mouchet sells fresh fish and crayfish caught every morning, from 9am to 12pm.

Olivier is a fish and brings the wind to Aix-les-Bains. Its oysters are delicious, tastier, iodinated, requinquent the Savoy, mountain hardened and lack of iodine. They remind a holiday air by their freshness. In its shop open to four winds, French fishing, trawl and small boats. It prepares seafood trays and serves as cod haddock and some cooked fish. The hotel is a good place to stay.

Just off the main roads, in the Pommaries district, this beautiful fishmonger's blows an iodized breeze. For over 20 years, Dominique Febvre, a native of the Atlantic coast, has not hesitated to give the best advice on how to prepare the freshest fish. Daily arrivals, direct from French ports and small fishing boats. High-quality whole fish, boneless fillets, including Lake Annecy féra. Shellfish and crustaceans make up exceptional seafood platters. Home-cooked seafood dishes, smoked salmon and salt cod, wine selection. Another address at Les Halles de Saint-Martin-Bellevue.

The chef Yoann Conte was born in Brest. If he loves the mountains, he must miss Brittany and the ocean. He has therefore moored his boat on avenue du Parmelan to open the doors of a new and unique concept, that of a quality fish market mixed with a delicatessen of the same barrel. Fish and seafood from clear origins, from a respectful and responsible fishing. In the same eco-responsible spirit, the fish are processed to be fully consumed before being packed in recyclable containers.