Almost every day, the meagres, mullets, small herring and lamprey fished by Yannick aboard « Atalante II » arrive in the canning facility to be processed on site. The fish are served with small vegetables from a local grower in Saint-Dizant-du-Gua or directly from their garden.
Délice de Maubert produces around thirty cans a week, made without preservatives. On the shelves you'll find: Herbed Herring, Herring eggs, Lamprey à la bordelaise (using a recipe from Yannick's grandmother), Estuary Chowder from Meagre, Mussels and Shrimps, Meagre Paté, Mullet Paté and Terrines, Mullet à la provençale, Mackerel Paté...
To supplement sales, the canning facility also sells fresh fish from Yannick's catch (Mullet, Meagre, Sea Bass, Eel and White Shrimp) and from a wholesaler in La Rochelle (Hake, Cod, Sole, Skate,
Red Mullet, Mackerel, Sardines and Seafood). They also get provisions from a fisherman in La Cotinière (isle of Oléron) to make Cuttlefish à la provencale.
More information:
Délice de Maubert, 40 rue des Pêcheurs, port Maubert, 17240 Saint-Fort-sur-Gironde.
Tel.: +33(0)6 88 83 95 48. Open every day from 9.00am to 7.30pm, except Sunday, from 10.00am to 7.30pm.
Prices: Mackerel Paté €4, 800 g of Fish Soup €5.40, 800g of Lamprey à la bordelaise €25, 250g Meagre Paté €6.
Bio:
Valérie Destremau: The cook. She's a trained écailleur (sea food specialist).
Sabrina Pajaud: The salesgirl.
Yannick Gadrat: The fisherman. Fishing has been in the family for five generations. His grandmother used to make canned Lamprey à la bordelaise.
Journalist in Charente-Maritime, Jenny Delrieux loves discovering things, living new experiences and meeting people. Settled in La Rochelle, she's fond of dancing, aerial disciplines and reading, but above all she loves to set herself new challenges.