Ø     THE TECHNOLOGICAL AND RESEARCHING GROUP

                     Two years of growth

              The fish stay with us for at least two years before being sold. Two years of attention and work, during which we continuously test the texture and quality of their flesh to check that our fish are perfect.

We have produced a quality control manual that has been certified by independent organisations. All the parameters in terms of fish rearing are checked daily and are fully controlled.
In turn biologists, scientists and nutritionists, plus the fish farmers  have developed and improved the quality of their fish so that the best haute cuisine tables in Europe can continue to serve noble fish for their customers' appreciation.