La Poissonnerie Viot, the ice-free fishmonger with a fresh fish table

A fishmonger's without ice? But how is that possible? Poissonnerie Viot stands out by the absence of ice on the shelves and the absence of fishy odors. This innovative concept is based on refrigerated display case technology specially designed for optimal preservation of fish, without altering their taste or texture. This bold choice reflects a deep commitment to the environment and a renewal in fish preservation practices.

Arthur and Marie-Victoire Viot, the duo behind this initiative, have drawn on their passion to rethink the fishmonger's craft. Their approach aims to combine common sense, aesthetics and sustainability, moving away from traditional methods in favor of more responsible preservation. The fundamental question that guided them, "How can a fish that is so brilliant underwater lose so much of its brilliance once on the shelf?", was the driving force behind their quest for innovation.

Arthur, formerly a lawyer and keen scuba diver, turned to the fishmonger's trade after wondering about the loss of brilliance of fish once caught. Together with Marie-Victoire, an engineer turned chef, and Quentin Garo, a fisheries engineer, they form a team determined to revolutionize the sector. Their criticism of the traditional use of ice, deemed detrimental to both the quality of the fish and the working conditions of fishmongers, led them to develop innovative, patented refrigerated display cases that keep fish dry.

This dry preservation technique, which is both ecological and economical, significantly reduces water consumption and product loss, while offering an enhanced experience for both employees and customers. Poissonnerie Viot is a model of sustainability and responsibility, extending the freshness of fish 2 to 3 times longer than traditional methods.

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Their varied range, from sea bream to Saint-Pierre, shellfish and crustaceans, is carefully selected from responsible fishmongers. Each fish, precisely prepared and dry-matured, guarantees exceptional quality and freshness, with no waste. Their approach includes immediate evisceration of the fish and precise management of humidity and temperature, eliminating the need for storage on ice. This bold choice has resulted in a significant reduction in bacterial growth, for unrivalled freshness.

In addition to reinventing fish preservation, Poissonnerie Viot is also a tasting place where you can enjoy Marie-Victoire's culinary creations, such as red tuna gravlax or fish soup, as well as sashimi prepared on site. We recommend it: it's simply divine. Unadulterated, sometimes with just a little, you'll enjoy the real taste of undenatured fish. And if you'd like to accompany your meal with something other than fish, the market is a treasure trove of delicacies. With its welcoming table under the market's arcades, the fishmonger's offers a unique tasting experience.

In short, if you're a fan of good fresh fish, if you'd like to discover this process that guarantees top quality, or if you'd like to eat fish at the market, make a note of this address.