Sea Farming
Artisanal open-sea farming ensuring healthy, authentic Mediterranean fish raised in a natural environment.
Based in La Seyne-sur-Mer
Pierre et le Loup
Aquaculture in the Bay of Tamaris
Respect and enhancement of the environment
Respect and enhancement of the environment
Based in La Seyne-sur-Mer, Pierre & le Loup guides you in discovering exceptional marine products, whether it’s open-sea farmed fish, Mediterranean shellfish, or on-site tastings for both individuals and professionals. With several decades of know-how, our team masters every stage of production to guarantee impeccable quality.
From sea farming to the preparation of your products, we do everything possible to ensure careful, sustainable production that meets your expectations while respecting the natural environment and local traditions.
Our fish production is the result of expertise rooted in the Bay of La Seyne-sur-Mer, where each species is carefully and respectfully farmed. Since our beginnings, we have been committed to offering authentic fish, nourished by the sea and raised using a controlled farming method.
Our shellfish production continues a strong local tradition, inherited from the Mediterranean waters surrounding our farm. Each oyster and mussel is cultivated patiently in a preserved environment to deliver a taste true to our region and maritime heritage.
The sale of our seafood reflects our commitment to providing fresh, direct quality. By sharing the fruits of our artisanal work, we invite everyone to discover products raised with care, respecting the natural rhythm and the sea that surrounds us.
Our tastings were born from the desire to offer a simple, authentic, and sea-focused experience. Through our plates, we share our daily life, our farms, and our passion, creating a convivial moment that unites local flavors with Mediterranean expertise.
Artisanal open-sea farming ensuring healthy, authentic Mediterranean fish raised in a natural environment.
Rigorous control at every stage: feeding, growth, marine environment, and full traceability of fish and shellfish.
Careful harvesting of our shellfish and fish, with immediate preparation to preserve freshness, flavor, and optimal quality.
Aquaculture in the Bay of Tamaris has existed since the 19th century for mussels. The first fish farms appeared in the 1980s.
Today, Pierre’s farms maintain an artisanal scale with a production capacity of 20 tons. He favors low-density farming and rigorous monitoring of the stock, ensuring a quality of production that differs from the industrial, intensive aquaculture farms.
