Immerse yourself in the traditional know-how of the Saumonier de Granville. Since 2004, this house of excellence has been combining exceptional products (wild, red label, organic) with age-old techniques: salting with dry salt, traditional smoking “à la ficelle”, slow maturing and slicing by hand.

During your visit, explore each stage of the production and manufacturing process using educational panels and watch a slicing demonstration. Finish off with a tasting of the REAL taste of smoked salmon.

Treat yourself to many other local fish specialities (pollack, cod, hake, mackerel, etc.) and shellfish (whelks, scallops, smoked scallops).