The concept behind these Sea Hour meetings? 1 evening = 1 product! Take part in a convivial evening based around a seafood product. Fishing or harvesting,
marketing or culinary preparation... you can ask all your questions before tasting! In 2026, while the museum is closed
of the museum, the meetings will take place at the homes of our local partners.
The bar
Mathieu Woillez (IFREMER) and a fisherman invite you to (re)discover the sea bass, a discreet but essential coastal species.
This two-voice encounter combines scientific knowledge and field experience to provide a better understanding of the life cycle of sea bass, its reproduction and the issues involved in preserving it. A deep dive into the marine balances of today and tomorrow, between biodiversity and sustainable fishing practices. The sea bass, an emblematic species, is eaten from June to October.
Bookings required via the Musée de la Pêche online ticketing service.
marketing or culinary preparation... you can ask all your questions before tasting! In 2026, while the museum is closed
of the museum, the meetings will take place at the homes of our local partners.
The bar
Mathieu Woillez (IFREMER) and a fisherman invite you to (re)discover the sea bass, a discreet but essential coastal species.
This two-voice encounter combines scientific knowledge and field experience to provide a better understanding of the life cycle of sea bass, its reproduction and the issues involved in preserving it. A deep dive into the marine balances of today and tomorrow, between biodiversity and sustainable fishing practices. The sea bass, an emblematic species, is eaten from June to October.
Bookings required via the Musée de la Pêche online ticketing service.
