At the top of the cobbled Lausanne street of Petit-Chêne, the whole fish, sea urchins and seafood lying on the ice in the window attract the eye. The Fish Club does not look like classic fishmongers. This bright space, with a high ceiling, wooden floors and large black shelves is defined as a seafood counter that brings together both consumer products and “Big Blue” decorative items.
For example, you can find truffle chips from Get out of Ibiza, wines and champagnes that go well with seafood, rare frozen products like red prawns from Morocco, unpasteurized red salmon eggs from Russia, lobster tails from Cuba, sweet crabs. Or around fifty rillettes from small artisans, like those from the Breton cannery Groix and Nature and its original recipes, to say the least, based on oysters, lobster, crab, scallops or gray sea bream.
But still? Vintage sardines in cans. Fruit platters available all year round, furnished to measure and delivered to your home by electric car. Collaborations with local artisans who encourage a virtuous exchange: salmon sold at Chailly smokehouse, then redeemed once risen in a fillet and smoked. For the lunch break, we have the choice between salads, bento boxes or sandwiches prepared by the minute (smoked salmon, king crab, salad-crayfish) and a lobster roll authentic.
Almost 70% of the fish are offered whole. They were fished the day before, mainly with small boats. “We work directly with 40 fishermen all over the world. Thanks to this network, we receive fresh products every day sold immediately. We don’t have any stock. The store takes little margin, which allows us to offer lower prices than those of the large distribution ”, explains Lorenzo Wiskerke, head of Fish Club with his wife Lois Vitry-Trapman but also of the company Royal fish, which delivers nearly 300 restaurants and luxury hotels in French-speaking Switzerland.
The assortment therefore varies according to the seasons: squid, gray sea bream, sea bream, turbot, salmon, but also some fish caught by line using ancestral Japanese technique. ikejime, which consists of killing the fish as soon as it is caught using a specific technique to preserve the best possible taste quality. The brand will open in Geneva in June.
The Fish Club, rue du Petit-Chêne 3, Lausanne, tel. 021 626 33 33, Mon-Fri 9 am-7pm and Sat 9 am-6pm. Find all the articles in the “ “.