Published on June 28, 2024
La Poissonnerie Lauzier, located in Kamouraska in the Bas-Saint-Laurent region, embodies a love of the sea and fishing expertise passed down from father to son. Bernard Lauzier recalls his fishing trips on the river with his father and grandfather. In 1996, he founded Poissonnerie Lauzier, followed a few years later by Bistro de la Mer, where family recipes shine in every dish. In 2024, a new branch opens in Rivière-du-Loup. Here’s an interview with a true seafood enthusiast.
It all began in 1986, during fishing trips on the river with my father and grandfather. Whether catching eels in Kamouraska or shrimp, crab, and tuna in Gaspésie, these moments fueled my passion for seafood. In 1996, I opened Poissonnerie Lauzier.
The recipes for our prepared dishes, sold at the fish market, were very popular with customers. That’s how the idea of creating a bistro was born—to share our family recipes. At first, I worked in the kitchen, but with growing demand, a team was formed and hired to continue this wonderful project. Everything is made in-house, both for the prepared dishes and the restaurant.
Today, Bistro de la Mer operates independently, and a new generation is involved to ensure the business’s continuity. My main responsibilities now include managing the artisanal smokehouse, which plays a crucial role in the business’s development, overseeing orders from suppliers, and training the next generation.
« It all began in 1986, during fishing trips on the river with my father and grandfather. Whether catching eels in Kamouraska or shrimp, crab, and tuna in Gaspésie, these moments fueled my passion for seafood. »
– Bernard Lauzier, founder of Poissonnerie Lauzier and Bistro de la Mer
The primary criterion is working with fishermen we know personally. This way, we can ensure that the products meet our quality standards.
The greatest benefit is the close relationship we can build with a local producer or fisherman, which allows us to interact easily when needed. For example, when weather conditions make harvesting difficult, we can understand the situation and explain it to our customers.
More and more customers ask about the origin of their food, so we make sure it is clearly indicated. Québec options are undoubtedly the most sought after by our clientele. That’s why our promotions are often tied to Québec products, to showcase them even more.
« Being close to a local producer or fisherman allows us to interact easily when needed. [...] For example, when weather conditions are unfavorable for harvesting a product, we can understand the situation and explain it to our customers. »
– Bernard Lauzier, founder of Poissonnerie Lauzier and Bistro de la Mer
The biggest challenge is supply, as the tourist season is very busy for several months. Also, during crab, shell-on shrimp, or lobster season, demand is very high, and fishermen are solicited by all fish markets during the same period.
This is our trademark! The seasons are well-defined: crab in April, lobster in May, various fish in June and July, and eel in October. In winter, we offer many smoked or marinated products. Frozen prepared dishes, such as shrimp quiche, salmon pâtés, and seafood lasagna, are also very popular during the cold season.
Discover the full list of restaurants that have received the Aliments du Québec au menu recognition by highlighting local products in their kitchens. There’s something for every taste and every occasion, all across the province!
