Fishmongers Fish and seafood Presqu'île de Rhuys

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.

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.

An original visit of an aquaculture farm and a smart schedule: at the time of the oyster aperitif! From phytoplankton production to nursery, through larval life, you will learn more about the breeding of baby oysters. Marie Gabrielle, originally from the West Indies, will welcome you in the middle of her parasols and palm trees to "try" to transmit her passion to you. The work sites are open to the public, to integrate you in the evolution of the secrets of growth thanks to the local production of phytoplankton. The plus: the production of spirulina!