Maison Saint-Lo
About Maison Saint-Lo
Minimum order €100
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Brand location Saint-Sauveur-Villages, Basse-Normandie, France
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Since 1985
Made in France
Maison Saint-Lô ... A family story! March 1985. René Saint-Lô, releases his breeding of pheasants for fish farming, at La Champagne in Saint-Sauveur-Lendelin in the Manche department. An unknown world that he learns to master “by chaining internships. Six months later, his wife Nicole resigned from her position as accounting secretary in a Parisian company to join him.
" Everything is handmade "
But, return to Saint-Sauveur-Lendelin (near Coutances). We are in 1985. The couple concentrates on the 10 ha park, the lodge, the fishing ponds and the breeding of trout, “in large spaces, in very good quality water and without any treatment. We work with nature”.
Five years later, René and Nicole tackled the smoking of house trout, then extended it to other fish: “Herring, salmon raised in Cherbourg, a quality product with firm flesh; mackerels... We favor proximity and quality. The fish are worked on the day of their fishing. Nothing is stored and everything is done by hand. »
New development in 2008, with the construction of a laboratory “approved to European standards”. From this brand new cannery come “trout and salmon rillettes... soups and veloutés, mackerel in jars, with mustard, curry. The production is artisanal without dyes or preservatives. Rillettes recipes are enriched with new flavors. Salmon, honey and curry; place with andouille de Vire; Scallops with honey and apples...
" Everything is handmade "
But, return to Saint-Sauveur-Lendelin (near Coutances). We are in 1985. The couple concentrates on the 10 ha park, the lodge, the fishing ponds and the breeding of trout, “in large spaces, in very good quality water and without any treatment. We work with nature”.
Five years later, René and Nicole tackled the smoking of house trout, then extended it to other fish: “Herring, salmon raised in Cherbourg, a quality product with firm flesh; mackerels... We favor proximity and quality. The fish are worked on the day of their fishing. Nothing is stored and everything is done by hand. »
New development in 2008, with the construction of a laboratory “approved to European standards”. From this brand new cannery come “trout and salmon rillettes... soups and veloutés, mackerel in jars, with mustard, curry. The production is artisanal without dyes or preservatives. Rillettes recipes are enriched with new flavors. Salmon, honey and curry; place with andouille de Vire; Scallops with honey and apples...
