Entreprise du Patrimoine Vivant Entreprise du Patrimoine Vivant

Delicatessens, Catering


Curing and smoking of fish

Atelier de l'Argoat

Production of charcuterie (andouilles and andouillettes - chitterling sausage)


Chocolate maker - Patisserie

Bernard Loiseau

Hotel, catering industry

Capitaine Cook

Processing and conservation of fish, shellfish and molluscs

Caraïbes Fumés

Transformation of fishing products

Caviar Petrossian

Production and sale of caviar, fine grocery