Au fumoir d'Annie The excellence of smoked fish on the Île d'Oléron since 1989

LE FUMOIR D'ANNIE IN SAINT-GEORGES-D'OLÉRON: THE CRAFTS OF SMOKED FISH ON THE ISLAND OF OLÉRON

Discover a leading smoked fish producer in Saint-Georges-d'Oléron

Located in Saint-Georges-d'Oléron, in the heart of Île d'Oléron, Le Fumoir d'Annie perpetuates a traditional expertise recognized by seafood lovers. This family business has entered a new chapter in its history with its recent acquisition by Lucas and Jean-Baptiste, the new owners of the renowned establishment founded by Annie and Gérard Delsuc. Since the official reopening on March 24, 2026, they have continued this artisanal adventure, respecting the methods that built the establishment's reputation, while also propelling Le Fumoir d'Annie into a new era.

This establishment is now renowned far beyond Saint-Georges-d'Oléron. It is notably recommended by the Guide du Routard and recognized by the Collège Culinaire de France, two prestigious institutions that attest to the high quality of work carried out over many years.

A rigorous selection of the best fish

At Le Fumoir d'Annie, each fish is selected with great care. Lucas and Jean-Baptiste, who recently took over the business, continue the standards set by the founders by prioritizing only high-quality fish.

The salmon comes from the best farms in Europe, notably in Norway, Scotland, Ireland, Denmark, and France. Some farms are certified organic, and several supply top restaurants. Among the most sought-after varieties are French salmon, renowned for its delicate flesh, and Scottish Label Rouge Loch Duart salmon, particularly prized for its texture and balance of flavors.

The fish always arrive fresh, never frozen. Their weight, generally between four and eight kilos, corresponds to a period when their flavor is at its peak. The selected farms adhere to strict criteria regarding water quality, low stocking density, feed sourced from sustainable fisheries, and respect for fish welfare.

A traditional smoking process using beech wood

Annie's Smokehouse also boasts a traditional smoking method. All the fish are slowly smoked in the old-fashioned way with beech wood from the Chizé forest in Deux-Sèvres.

This artisanal technique reveals the unique characteristics of each origin without masking the fish's natural flavors. Even when smoked using the same method, different salmon exhibit varied aromatic profiles, distinct textures, and their own unique personalities.

Visitors can thus compare several origins during their visit to the shop. It is possible to discover up to eight different origins of smoked salmon, from particularly mild fish to more assertive varieties such as certain wild salmon.

A shop dedicated to artisanal smoked products

In addition to the various smoked salmon, Le Fumoir d'Annie offers a wide selection of artisanal specialties that change with the seasons and availability.

Visitors will find, among other things, smoked salmon rillettes made exclusively from smoked salmon, gravlax salmon with its Scandinavian sauce prepared according to the advice of chef Jacques Le Divellec, as well as many smoked fish and shellfish.

Depending on the season, the shop also offers sea bass, sea bream, tuna, swordfish, smoked scallops, or even confit and smoked cuttlefish from La Cotinière, a famous fishing port on the Île d'Oléron. Some fish are prepared using the Japanese Ikejime method, renowned for preserving the flavor of the flesh.

The walls of the shop also bear witness to the history of the house, with several photographs recalling the links maintained with personalities of French gastronomy, notably Paul Bocuse and Jacques Le Divellec, who had praised the quality of the work carried out by the founders.

A new chapter written by Lucas and Jean-Baptiste

Since the official takeover of the artisanal business on March 24, 2026, Lucas and Jean-Baptiste have continued the story of Annie's Smokehouse with the desire to preserve the identity of this emblematic house of Saint-Georges-d'Oléron.

The new owners are building on the traditional methods that made the establishment famous, while also welcoming a new generation of visitors eager to discover the art of artisanal smoked fish. This continuity allows regular customers to find the products they love while discovering a team committed to preserving this local culinary heritage.

Whether it's to buy artisanal smoked salmon, offer a local specialty or simply exchange information about the different origins of fish, Le Fumoir d'Annie remains a popular address for both locals and visitors passing through the Île d'Oléron.

What is there to discover around Annie's Smokehouse within a 30km radius?

A stay in Saint-Georges-d'Oléron offers the opportunity to discover the many landscapes and remarkable sites of Île d'Oléron. Just a few kilometers away, the port of La Cotinière offers an authentic atmosphere with its fishing activity, lively quays, and direct sales of seafood.

Nature lovers can enjoy the many hiking and cycling trails that crisscross the state forests, marshes, dunes, and Oléron coastline. The beaches of Chaucre, Domino, Les Sables Vignier, and Boyardville offer diverse landscapes to enjoy throughout the year.

Visitors can also discover the Chassiron Lighthouse, located at the northern tip of Île d'Oléron, offering panoramic views of the ocean and the Charente coastline. Further south, Château-d'Oléron charms visitors with its citadel, oyster port, and artisans' workshops housed in colorful old huts.

Lovers of local produce can meet the many oyster farmers, winegrowers, market gardeners, and small producers on the island. The markets of Saint-Georges-d'Oléron, Saint-Pierre-d'Oléron, Le Château-d'Oléron, and La Brée-les-Bains offer the chance to discover local specialties, including oysters, fish, vegetables, cheeses, Pineau des Charentes, and artisanal products.

Thanks to its central location on the Île d'Oléron, Le Fumoir d'Annie is an ideal stopover to discover the natural, gastronomic and heritage riches of this emblematic territory of Charente-Maritime.