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Gault&Millau's review
Fish shop
The family saurisserie has expanded considerably over the last thirty years, with Stéphane and Christophe Fournier, the fourth generation to take over. The recipes have been adapted to modern technologies. Products are smoked with sawdust. The company opens its doors to the public, offering a range of products that have won awards from the Groupement qualité Nord-Pas-de-Calais (GQMPC), to create fine marine dishes of mackerel fillets, herring, haddock, sprats, kippers, puffers and Greenland halibut.
