About us
Craftsman specializing in the smoking of fish and shellfish according to traditional and ancestral methods.
Everything is done by hand: filleting, salting, maturing, string smoking and slicing.
Le Saumonier works mainly with local species depending on the season: fish (Cherbourg salmon, pollock, hake, mackerel, sardines, tuna, etc.) or shellfish (whelks, scallops, scallops), with a specialty, smoked flacky salmon hot.
In the shop, you will also find salmon eggs, fresh rillettes or even foie gras.
Production workshop and direct sale to individuals and professionals, on site and online (fast shipping and guaranteed quality).
Guided tour of the company during school holidays on Thursdays at 17 p.m., free for individuals. By appointment for groups (inquire)
Contact
PA 1 rue de la Ville Ès Passants
35800 Dinard
