This year, Maison Lucas celebrates a beautiful anniversary. A wonderful “made in Brittany” adventure set in the magnificent Quiberon Peninsula. In 1974, Françoise and Michel Lucas, young restaurateurs, settled in front of the Quiberon fish market.
Fifty years later, Maison Lucas is still there, prominently on the fishing port. It has become a specialist in traditional craftsmanship with artisanal methods in its smoking and catering activities for seafood products. Within the company, everything is done by hand: from filleting the salmon to the final step, packaging for grocery or restaurant professionals. On average, it takes 3 to 4 days to produce a good smoked salmon.
An artisanal expertise recognized by professionals
Maison Lucas aims to stand out from the competition. And it succeeds through its promise of exceptional quality. The company’s stringent standards are reflected in the various stages of product preparation. Maison Lucas promises:
- A selection of high-quality fish;
- Salting exclusively with Guérande salt; each fillet is rubbed with Guérande salt and then rests for several hours;
- Traditional smoking using green beech sawdust, guaranteed to come from Brittany. The duration can vary depending on the size and thickness of the fillets.
- Careful trimming and deboning, essential before fillet cutting;
- Hand slicing to ensure meticulous work, producing beautiful and large slices. It takes many years to become an exceptional “slicer”;
- Vacuum packaging without added protective gas. This allows the smoked fish to be kept for three weeks in the refrigerator or six months in the freezer.
Finally, Maison Lucas is committed to enhanced parcel tracking while deliveries are made express. This ensures product freshness and adherence to the cold chain.
From sliced salmon to catering
The Quiberon company offers classic smoked salmon, eel, or tuna in slices. But also in heart of fillet or tender steak. Maison Lucas even offers a more intensely smoked tender steak, selecting the lower part of the fillet, the fattiest part of the salmon.
There is also a range of rillettes, with the company known for its flavored rillettes. Like curry smoked fish rillettes, or tuna with bell pepper. Or these exceptional products, specialties of Maison Lucas: a smoked white tuna sausage or the surprising and delicious cuttlefish white with chorizo sauce.
Lasagna and seafood sauerkraut, accras, brandade de morue, scallop curry with coconut sauce. Maison Lucas also engages in genuine artisanal catering. Deliveries are made throughout France, and the company also cultivates a network of independent grocery stores for its products. *
Maison Lucas will participate in the next Gourmet Selection (September 15-16, Paris Expo Porte de Versailles). An essential presence, especially in this anniversary year.