Maison Matthieu was born from Stéphane Chevé's passion for the art of smoking fish (the saurisserie). Stéphane and his team are bringing up to date salting by burying in barely wrung-out salt from the Camargue, string smoking with fruit wood essences, packaging on the skin, recipes according to the fishing seasons of Mediterranean fish and from the best provenances (Pyrenees, Scotland, etc.). The result is a subtle salting and unique flavors linked to the use of bark from cherry trees, almond trees and other fruit trees from Provence. This craftsmanship made entirely by hand is the identity of Maison Matthieu.