Philippe Emery has been managing the Vourzac fish farm in Sanssac-l'Église since August 2020. This six-person operation focuses on raising rainbow and brown trout in 14 ponds within an exceptional environment, with a single guiding principle: quality. Today, its reputation has earned it a place on the menus of several restaurants in the Puy-en-Velay area, and it is appreciated by many consumers for its exceptional flavor.
Why did you decide to take over this? Fish farming?
Philippe Emery: I was familiar with the reputation and image of Vourzac trout, so I decided to take over the business after a career change. At that time, I learned that the farm and the fish farm were for sale, and I seized the opportunity!
How many ponds does the farm have?
Philippe Emery: We have 14 ponds at the fish farm. 12 are used to raise rainbow trout and 2 are used for brown trout. The fish sizes range from fry, weighing 40/50 grams, up to 1,8 to 2 kilos for the largest trout.
What are the special characteristics of Vourzac trout?
Philippe Emery: The environment in which Vourzac trout are raised contributes to their quality. We are fortunate to have a fairly constant river flow and a fairly constant water temperature of around 12°C, rarely exceeding 17°C in summer. This is important for trout farming. Furthermore, the water benefits from excellent oxygenation, which is also very important.
What about food?
Philippe Emery: Of course, we provide the trout with an appropriate diet. We feed them a product composed of fishmeal, fish oil, and a good quality plant supplement because trout are carnivorous fish.
Is that what guarantees its quality?
Philippe Emery: As I was saying, the environment contributes, but so does the entire farming process. We allow them time to grow with specific stocking densities in the ponds, a particular feeding method, and a method of transferring the fish manually from pond to pond. This results in natural trout growth, which is reflected in the quality of their flesh and their taste.
Does she enjoy considerable fame today?
Philippe Emery: Yes! Quite a few restaurants in Le Puy-en-Velay feature Vourzac trout on their menus. In fact, that's our primary distribution channel today. The second channel is for individual customers, who can purchase it from Tuesday to Saturday at the fish farm shop, as well as at the markets in Saugues, Brives-Charensac, Le Puy-en-Velay, and Costaros. This is a way to promote Vourzac trout to a local clientele. We also have another activity dedicated to restocking rivers, which helps solidify our reputation, as we carry out regular releases in bodies of water very close to Le Puy-en-Velay or in the surrounding rivers.
Do you also offer processed products?
Philippe Emery: Yes, while remaining attentive to consumer needs. Regarding the preparation, my predecessors sold whole trout. Later, the trout had to be gutted; now, the fillets must be removed and portioned. That's why we favor cutting the trout into steaks to better meet demand. We're increasingly using vacuum packing. As for processing, smoked trout remains our flagship product, but we offer a whole range of recipes such as trout carpaccio or tartare, trout sausage or black pudding. We also offer trout lasagna and a variety of jars, some containing eggs or taramasalata for the holiday season.
Is practicing your profession in the Velay region an advantage?
Philippe Emery: Yes! What really opened my eyes was working at the market. I believe there's a real local connection among the population. I deal with customers who value local products and local produce in all their diversity. We hear a lot about this in the media, but it's a reality here in the Puy-en-Velay area and in Haute-Loire. We're aware that we're in a somewhat isolated rural area, which gives us the opportunity to consume local products and allows us to preserve our economy and our jobs.
A place in the Velay region where you like to recharge your batteries?
Philippe Emery: Yes. It's the route I take on Friday mornings to get to Saugues, from Mauriac, passing through Saint-Privat and Monistrol, and then heading back up the other side. I tell myself that one day I'll hike the Camino de Santiago, at least some of the stages that go a little beyond Saugues. It's a bit wild, but for me, that's part of the identity of this area.
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