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Astoux & Brun La Boutique 


The ASTOUX & BRUN Boutique focuses on high quality products,

noble" fish and our motto is as follows:


"We would rather lack a product than serve a poor quality one".


We therefore prefer to offer a smaller variety of species than some of our colleagues.

but flawless products. 

Our great classics are the sea bass (called "bar" on the Atlantic side) ,

organic Scottish red label salmon, sole and monkfish. 

Presentation of these choices of Excellence, acclaimed by connoisseurs!


Sole is a flat fish with two eyes on one side. It lives at the bottom of the sea, camouflaged under the sand. The freshness of a sole can be recognized by its brightness and its abundant, uniform and translucent mucus. The blind face of the sole is then pinkish white.

Its high price is matched only by its taste which is of rare finesse. It is one of the leanest fish on the market, to be recommended for light cuisine.

How to savor it?

To enjoy your meal in all serenity cook to the core at 60°C or freeze at -60°C for 15 days for raw or lightly cooked consumption

Where to fish it?

It is found in the North Sea, Channel, Atlantic and more occasionally in the Mediterranean

Little wise advice from your fisherman

Its freshness is revealed by its stiffness; if you see it wriggling and braced, that's a good sign, it's ultra-fresh!

Astoux et Brun La Boutique: sole
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The sea bass is a noble fish par excellence, the grail of fishermen!

It is a lean fish with few bones. It must be firm with shiny scales and adherent to its skin to guarantee its freshness.

How to savor it?

To enjoy your meal in all serenity, cook to the core at 60°C or freeze at -60°C for 15 days for raw or lightly cooked consumption.

Where to fish it?

Bass is fished in the Bay of Biscay, the English Channel and the Celtic Seas, and the western Mediterranean.

Little wise advice from your fishmen

If you want to eat raw, marinated or semi-cooked fish with confidence, remember to freeze it before eating it (15 days in a freezer). 


Monkfish is called "monkfish" when it is whole and "monkfish tail" when it is sold headless on the stalls. His head is horrible and for a long time it was a source of fear for fishermen who gave him the nickname “devil of the sea”. However, it is a fine and delicious fish with firm flesh, which has few bones.

How to savor it?

To enjoy your meal in all serenity, cook to the core at 60°C or freeze at -60°C for 15 days for raw or lightly cooked consumption.

Where to fish it?

Little wise advice from your fishmen

Monkfish can be stored for 3 days, keeping it with its skin.

Its taste becomes more pronounced after 48 hours in the refrigerator.

To enjoy, cook through at 60 ° C. Monkfish can be eaten in all sauces: in the oven, sautéed, pan-fried, barbecued, steamed or en papillote.

Astoux et Brun: la lotte
Saumon d'Ecosse label Rouge chez Astoux et Brun


Scottish salmon has applied for the Label Rouge since 1992. This guarantees the consumer that he has received a healthy diet, composed exclusively of products of marine origin, plants, minerals, vitamins and carotenoids (GMO free). , without land animal meal). An identification system with a ring affixed to the hearing of each fish allows the traceability of the fish throughout its production process. It is certainly more expensive but of unparalleled quality.

How to savor it?

We like it raw as a tartare, ceviche or sashimi; some prefer it poached, grilled, steamed, or smoked. Its flesh is very tender, whatever the recipe to taste it!

Where to fish it?

Its origin is indicated in its name! It is not fishing, it is aquaculture.

It is a “fatty” fish, generous in Omega 3 fatty acids and its health benefits are scientifically proven.



The WILD FISHES of the Atlantic come from renowned fish wholesalers such as Arcachon Aquitaine marée and the Roscoff fish ponds, which favour short circuits of fresh, local fish.


Fish from organic farming such as sea bass are raised in the bay of Cannes. We also offer sea bream and sea bass raised in organic aquaculture in the Mediterranean (Corsica).

The Label Rouge, the guarantee of a top quality product

Created in 1960, the Label Rouge guarantees a strict set of specifications that ensure a higher quality of certified product compared to similar products usually marketed. 

What are the characteristics of the “organic” label?

  • This certification ensures that farmed fish are raised in accordance with strict criteria:

  • No use of pesticides, dyes, chemical growth stimulants. Limitation of antibiotics;

  • Vegetable supplements from organic farming (GMO-free in particular);

  • Animal feed made from fisheries products subject to quotas A lower density in the cages than in conventional farming to respect animal welfare.


We make our home -made bouillabaisse using fish freshly caught by fishermen from the Pays de Lérins, who have founded a label called "Mer de Lérins".

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