Son and grandson of retail fishmongers, Laurent Péan (35 years old) chose to go into the business for wholesale seafood products.

"Following my trade proficiency certificate in fishmongering at the Ferrandi College, I spent one year working at a fishmonger. At the age of eighteen, curious to experience the working nightlife at Rungis, I joined a delivery company. On my return from military service I trained as a sales representative at another company, at the time run by Mr. Guy Jamme, nicknamed "Number 1" because of the high quality of his products. He taught me everything I know about the business, and I took over from him following his retirement in April 1994. My first steps as company manager at the age of twenty-five were arduous and highly challenging as I needed to make a name for myself in the trade and gain professional recognition from my peers. The wholesale business is highly specialised and bears no relation to the retail trade. From the start, I upheld the business's reputation for quality and professionalism and focused on listening to my customers (85% retail fishmongers and 15% top-of-the-range restaurateurs). I know my customers well, which means I know exactly who buys what and which product to sell on any particular day. Working mainly on an "exclusive" basis, we have a supplier in every French port, that makes about a hundred. Ninety-eight percent of our produce is French - either line-caught, or taken from the catch of small boats or trawlers that work mostly during the day

Our ten or so exclusive flagship products include sole, Brittany Saint-Jacques scallops from Quiberon and the Brest basin, the only French-reared salmon from the channel, trout from Méréville (91) and the Basque country, line-caught sea bass, Bouquet Breton shrimps, sea urchins, handmade nets, etc. You will find all the top-of-the range products at our store, from sardines to turbot and sole, any size and all of French origin. We don't do deliveries as we favour direct contact with our customers - we believe that you have to see a product to recognise its value. On the other hand, I often visit my customers and suppliers. The company's initial count of three employees has now risen to eight; the longest serving has worked here for ten years and the most recently hired employee joined us five years ago. They are all first-rate professionals who work towards customer compliance, respect for the suppliers, the product and the company image. As the largest fish market in Europe, the strength of Rungis lies in its quality and diversity. There is a high mutual regard between the supplier, the wholesaler and the customer because we are all in the same boat".