The Fumaisons' workshop is based in Port Tudy on the île de Groix, little island not far from Lorient in Brittany (France). This harbour has been the french number one place for tuna fishing for seventy years.
The fishing boats have now left their place to sailing boats. But from its strong fishing history, Groix has kept a sea oriented spirit and the fishing and fish processing are still a well-known expertise of the island.
It is with the aim of perpetuating this tradition that our team decided to jump into this adventure.
Patrick Saigot, Jean Louis Farjot, Simon Calloc'h and Thomas Spriet
4 friends, sea and cooking professionals, who decided several years ago to revive the Groix smoked fish production. This activity no longer existed on the island since a decade.
Convinced that quality and responsive approach are inseperable, we chose to work with strict guidelines :
. Fish selection from a local and reasoned fishing
. Development of unique recipes without additives nor preservatives
. Use of brittany certified wood only
Our building, respecting the latest health standards, allows for a production combining modernity and local traditional know-how.