DPAP - Maître Fumeur & Traiteur

What DPAP - Maître Fumeur & Traiteur does

DPAP - Maître Fumeur & Traiteur is a French artisanal fish smoker and caterer founded on September 1, 1991 in Saint-Barthélemy-d'Anjou (Pays de la Loire) by Franck Naulleau, originally operating as Angers Poissons. The company receives whole fish and performs the entire processing chain in-house at its MIN d'Angers workshop: hand-filleting, coarse sea-salt salting with a maturation phase, traditional fumage à la bride (vertical hanging slow-combustion beechwood smoking, taking roughly 10 days end-to-end — about 5x longer than mass-produced equivalents), and hand-slicing. The product portfolio centers on smoked salmon (à la bride, organic, wild Baltic, center-cut, carpaccio) and extends to smoked trout, smoked sturgeon, smoked scallops, in-house taramas (cod roe, truffle, wasabi — with a proprietary multi-month preservative-free conservation process), fish rillettes, fish roes, Baeri/Ossetra caviar, and poutargue.

The company operates a hybrid go-to-market: a physical direct-sale boutique at Z.I. Romanerie Sud in Saint-Barthélemy-d'Anjou, an e-commerce site (epiocean.fr) with Stripe payments and K'Liveo delivery covering Angers and periphery, plus direct B2B sales to restaurateurs, hoteliers, wholesalers, and food industries — including custom product development (special cuts, specific manufacturing). Customer segments span individual quality-conscious consumers, professional chefs, wholesale distributors, and industrial buyers. Geographic reach is explicitly limited to France, with operational concentration in Angers and surrounding area per the CGV.

DPAP is structured as a privately held SAS (D.P.A.P. S.A.S.) with €1,046,000 in capital, approximately 12 employees, and is recognized as a 'Producteur Artisan de Qualité' by the Collège Culinaire de France (founded by Alain Ducasse). It holds Ecocert SAS certification for organic salmon production. Leadership includes founder Franck Naulleau, Chef Virgile Fabre (specialty recipes and masterclasses), and Nicolas Banse (publication manager and Data Protection Officer). Marketing is community-driven via Instagram (@dpap_saumonfume), Facebook, and recurring regional gastronomic event participation.

Name

DPAP - Maître Fumeur & Traiteur

Legal name

D.P.A.P. S.A.S. au capital de 1 046 000 €

Website

https://epiocean.fr

Company type

Private

Founded year

1991

Operating status

Operating

Headcount range

11–50 employees

Short description

DPAP - Maître Fumeur & Traiteur is a French artisanal fish smoker founded in 1991, producing traditional smoked salmon, smoked fish, taramas, and caviar using in-house slow-smoking methods. The ~12-employee company sells to individual consumers and regional restaurateurs/wholesalers via its Angers boutique and e-commerce site.

Ownership category

akta.pro rank

Product category

Smoked Fish and Seafood Delicatessen

NAICS

Seafood Product Preparation and Packaging (31171), Seafood Product Preparation and Packaging (3117), Fish and Seafood Retailers (44525), Fish and Seafood Retailers (445250), Fish and Seafood Merchant Wholesalers (42446)

SIC

Prepared Fresh Or Frozen Fish & Seafoods (2092), Canned, Frozen & Preservd Fruit, Veg & Food Specialties (2030), Food And Kindred Products (2000)

akta.pro primary industry

Smoked & Cured Seafood (Salmon, Herring, Lox) (AFANALAD)

akta.pro secondary industries

Smoked, Cured & Salted Seafood (Lox, Kippers, Bacalao) (AFANADAF), Smoked Meats & Seafood (Hot/Cold Smoking) (AFANAEAB), Refrigerated Meat & Seafood (Processed/Packaged) (CRADACAK), Frozen Seafood Meals & Value-Added Seafood (CRADADAG), Seafood Markets & Fishmongers (CRAHAHAC)

Keywords

• Smoked salmon production
• Artisanal fish smoking
• Smoked fish delicatessen
• Fish processing catering
• Premium seafood products

Headquarters

HQ city

St Barthélemy d'Anjou

HQ country

France

HQ region

Europe

Offices2 records

Markets served

GTM type

B2B and B2C

Offering type

Hardware or Manufacturing

Cost components

Supply Chain, Personnel, Operations, Marketing or Sales, Technology or R&D

Revenue model

1. Direct Product Sales - Retail (Boutique): One-time product sales through physical retail boutique in St Barthélemy d'Anjou. Products include smoked salmon, smoked trout, taramas, fish rillettes, fish eggs, smoked scallops, and other specialty products.
2. E-commerce Online Sales: Online sales through epiocean.fr website for direct-to-consumer orders with delivery within Angers area.
3. B2B Wholesale and Restaurateur Sales: Sales to restaurateurs, industrial buyers, and wholesalers. Custom product development capabilities for specific needs (special cuts, specific manufacturing).

Pricing tiers

Go-to-market motion2 records

Distribution channels4 records

Marketing channels8 records

Core offering

DPAP is a traditional French fish smoker and caterer (Maître Fumeur & Traiteur) that processes whole fish in-house using ancestral smoking methods, salting, maturation, and hand-slicing. The company produces premium smoked salmon (including organic and wild Baltic varieties), smoked trout, smoked sturgeon, smoked scallops, taramas, fish rillettes, fish roe, caviar, and poutargue, selling these through its own boutique, online shop, and direct sales to restaurateurs and wholesalers in the Angers region.

Product overview

DPAP - Maître Fumeur & Traiteur is a traditional French fish smoker and delicatessen founded in 1991, specializing in premium smoked seafood products. The company operates an integrated workshop receiving whole fish and processing them entirely in-house using traditional smoking methods. The core product portfolio centers on smoked salmon varieties (à la bride traditional method, organic, wild Baltic), complemented by smoked trout, smoked sturgeon, smoked scallops, fish roes (salmon and trout), tarama spreads (including black truffle and wasabi varieties), fish rillettes, caviar selections (Baeri and Ossetra), and poutargue. Products are available through the direct-sale boutique and the online shop, with hand-slicing and artisanal preparation methods emphasized throughout the range.

Differentiator

Problem solved

Functional benefit

Products and services

• Saumon Fumé à la Bride
• Saumon Bio Fumé
• Saumon Sauvage Fumé
• Cœur de Saumon Fumé
• Carpaccio de Saumon Fumé
• Noix de St Jacques Fumées
• Esturgeon Fumé
• Truite Fumée
• Taramas
• Rillettes de Poissons
• Oeufs de Poissons
• Caviar (Baeri and Ossetra)
• Poutargue

Quantifiable outcome

• 10-day production process versus approximately 2 days for mass-produced smoked salmon
• +1 more outcomes

Named customers4 records

Segments4 records

Ideal customer profiles3 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Integration2 records

Feature4 records

Partnerships

27 partnerships are on record, tiered core and minor.

• Collège Culinaire de FrancecoreGTM or Marketing PartnerDPAP is recognized as a Producteur Artisan de Qualité member. Active participation in annual Grande Rencontre events in Paris. Networking with quality restaurateurs and producers. Cross-promotion through official Collège channels.
• Yoom DimsumcoreStrategic or Co-development PartnerJoint participation in Food'Angers 2024 festival with dim sum masterclass at DPAP workshop. Co-organization of Les Echappées Gourmandes event. Collaborative recipes featuring smoked salmon with Asian cuisine.
• CointreaucoreStrategic or Co-development PartnerHost venue partner for Les Echappées Gourmandes inaugural event at Carré Cointreau. Cross-promotional relationship through regional food events. Collaborative presence at Food'Angers festival.
• Petrossian ParisminorGTM or Marketing PartnerCo-participant in Collège Culinaire de France events. Cross-tagged in social media. Shared presence at Food'Angers festival and Collège events.
• Le Cremet d'Anjou (Marc et Rodolphe)minorGTM or Marketing PartnerRegional artisan producer partner. Cross-promotion of complementary products (Cremet with smoked salmon). Co-participation in Les Echappées Gourmandes and other regional events.
• Les Vergers de la SilveminorGTM or Marketing PartnerLocal producer partner co-participating in regional food events including Les Echappées Gourmandes and various Food'Angers activities.
• Vanilla Bridge 49minorGTM or Marketing PartnerLocal artisan partner. Co-organizer of Les Echappées Gourmandes event. Cross-promotion within regional food producer network.
• Agape AnjouminorGTM or Marketing PartnerEvent co-organizer for Les Echappées Gourmandes, coordinating service and logistics for the inaugural regional food event.
• Brulerie de la MaineminorGTM or Marketing PartnerRegional coffee roaster partner. Co-participant in Les Echappées Gourmandes and regional food producer events.
• Fromagerie du Haut AnjouminorGTM or Marketing PartnerRegional artisan cheese partner. Cross-promotional partner in regional food events.
• Les Treilles GourmandesminorGTM or Marketing PartnerRegional artisan producer partner. Co-organizer of Les Echappées Gourmandes event.
• Boulangerie VertuminorGTM or Marketing PartnerRegional artisan bakery partner. Co-participant in regional food events.
• Muroise & CieminorGTM or Marketing PartnerRegional artisan food producer partner. Co-organizer of Les Echappées Gourmandes inaugural event.
• BioplantsminorGTM or Marketing PartnerLocal plant specialist partner. Co-organizer of Les Echappées Gourmandes event.
• Domaine LaureauminorGTM or Marketing PartnerRegional wine producer partner. Co-participant in regional food and gastronomy events.
• StripecoreTechnology or IntegrationSecure online payment processing for e-commerce transactions on epiocean.fr. Handles card payments (Carte Bleue, Visa, Eurocard, Mastercard) through secure electronic payment terminal.
• K'LiveominorChannel Partner/ Reseller/ DistributorDelivery service provider for online orders. Destined to receive client identity, address, and phone number for delivery purposes.
• 49 CaramelieminorGTM or Marketing PartnerRegional caramel artisan partner. Co-participant in regional food producer events including Les Echappées Gourmandes.
• Benoit ChocolatsminorGTM or Marketing PartnerRegional artisan chocolate partner. Co-participant in regional food events including Les Echappées Gourmandes.
• Moulin de SarreminorGTM or Marketing PartnerFlour supplier for gua bao buns used in collaborative food events and product development.
• Tout Frais Tout BiominorGTM or Marketing PartnerFresh herb supplier referenced for recipe suggestions using smoked salmon (aneth fresh herbs for wraps).
• Anjou NoisettesminorGTM or Marketing PartnerRegional hazelnut product partner. Referenced for hazelnet oil used in carpaccio recipes and other products available in boutique.
• Fleur d'AnjouminorGTM or Marketing PartnerFresh produce supplier referenced for mâche (lamb's lettuce) used in recipes with smoked salmon products.
• Les Délices de FlominorGTM or Marketing PartnerRegional jam producer whose products are available alongside DPAP products in the direct sale boutique.
• La Ruche (Lordelaruche)minorGTM or Marketing PartnerLocal honey producer referenced for products available in the direct sale boutique.
• Noisettes d'AnjouminorGTM or Marketing PartnerRegional hazelnut product supplier referenced for hazelnut oil used in carpaccio recipes.
• La Maison du Bonheur des AbeillesminorGTM or Marketing PartnerLocal honey producer referenced for Crema honey used in Chandeleur recipe ideas.

Scale indicators3 records

Recent moves7 records

Broad incumbents

• Guyader Gastronomie: French prepared seafood producer (smoked salmon, fish-based spreads, ready meals) with significant B2B and retail presence. Overlaps with DPAP on smoked salmon and tarama categories at a more industrial scale.
• Delpeyrat: Established French charcuterie and smoked salmon producer with broad retail distribution. Competes in smoked salmon and other prepared seafood, with scale advantages in national grocery listings that DPAP lacks.
• Labeyrie Fine Foods: Mass-market French premium smoked salmon and seafood brand owned by Labeyrie Fine Foods. Competes in the same smoked salmon category but at industrial scale with national supermarket distribution; segments like 'Labeyrie Le Fumoir' overlap with DPAP's positioning.

Direct peers

• Petrossian: Paris-based caviar and smoked salmon house operating across retail, foodservice, and e-commerce. Most direct competitor in the French premium smoked salmon and caviar category, with comparable artisanal positioning and overlapping customer base (restaurateurs, finegrocers, gifting). Also a network partner via Collège Culinaire de France.
• Perlissous: French caviar producer producing Baeri and Ossetra caviar with selected smoked salmon offerings. Overlaps with DPAP on caviar and premium seafood, with shared Collège Culinaire de France-adjacent positioning.
• Saumon de France: French smoked salmon producer with a DTC e-commerce model and artisanal positioning. Comparable heritage and category focus, though with a more nationally oriented distribution footprint.
• Sturia: French sturgeon farmer and caviar/smoked sturgeon producer. Direct competitor in smoked sturgeon and Baeri caviar, with both DTC (boutique + e-commerce) and B2B channels targeting restaurateurs and specialty retail.
• Kaviari: French premium caviar and smoked salmon specialist with B2B and DTC operations. Closely comparable product portfolio (caviar, smoked salmon, tarama-style spreads) and shared position in high-end foodservice and gourmet retail.

Emerging players

• Fumaisons du Léman / Maison Marc Delisle: Smaller French artisanal smokehouse producing smoked salmon and other smoked fish with traditional methods. Comparable craft positioning and DTC boutique model, focused on regional markets.

Others

• Aquimer: French inter-professional organization for seafood products. Not a direct competitor but an ecosystem participant in French seafood that shapes supply chains, sustainability standards, and industry data accessible to DPAP.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat4 records

Key risks6 records

Key highlights7 records

Customer concentration

• Facebookfacebook.com/profile.php
• Instagraminstagram.com/dpap_saumonfume
• LinkedInlinkedin.com/company/dpap-ma%C3%AEtre-fumeur-traiteur

Compliance2 records

Revenue estimate

Valuation estimate

Number of profiles

Profiles3 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about DPAP - Maître Fumeur & Traiteur