Originally from France, Olivier Beaujouan’s experience as a pork butcher and chef is serving him very well in his current business, in which he produces and sells a unique range of products from (and inspired by) the local environment, especially the sea and foreshore.
Based on the Dingle peninsula - where he lives with his partner Maja Binder, of Dingle Peninsula Cheese and The Little Cheese Shop, and their family - Olivier is a familiar figure at the food markets around Kerry and in Limerick.
His stall has become a magnet for the many fans who love his home-smoked fish (smoked salmon with dill is a favourite) and seaweeds – especially the seaweed terrines that are his pièces de resistance. He collects the seaweeds himself and – way ahead of the vogue for foraged foods and the Nordic love of pickles, which is currently one of the strongest growing trends – is also long-famed for his range of pickled sea vegetables.
Not surprisingly, Olivier’s sea vegetables also tend to find their way into Maja Binder’s cheeses, notably the delectable Dilliskus which has won many awards including one from the Irish Food Writers’ Guild, who praised “a cheese that follows the ancient Irish tradition of flavouring foods with seaweed”.
As well as his own exquisite products, Olivier also offers many other cured meats and salami on his market stall, along with locally harvested shellfish.