Image: Labeyrie Fine Foods / FIS

The Labeyrie sushi entity in Boulogne-sur-Mer sold at the end of the year?

The Labeyrie sushi entity, in Boulogne-sur-Mer, should change hands at the end of the year. “We have been looking for solutions for a long time”, explains Laurent Lasquibar, industrial director of seafood and local products for the Labeyrie Fine Foods group.

Source: Labeyrie Fine Foods

To understand the situation, we have to go back to the birth of the structure, in 2013. At the time, Labeyrie Fine Foods launched its workshop in Boulogne-sur-Mer for the self-service fish market "with a guarantee of optimal freshness ". The site is physically backed by the Delpierre logistics unit and is surfing on the sushi wave that is sweeping the French market.

But that was without counting on the sushi corner shops that were born at the same time. “In 2013, we produced 900 tonnes; in 2023, 450 tons, summarizes Laurent Lasquibar. With the arrival of the corners, all the companies suffered, some until completely disappearing like O'Sushi,” he recalls.

Loss of volumes

At the same time, the Boulogne site experienced ups and downs. On February 13, 2019, the workshop was completely destroyed by fire. Decrepit, the logistics entity of Delpierre, a subsidiary of the group, has moved to the Paris region and its building is unusable. “The employees were admirable and the Boulogne community reacted very quickly. In two weeks, we were welcomed at Nouvelles Vagues”, he confides.

The site that suffered from the fire was redone in 2021, and Labeyrie employees moved to brand new premises. “But between the fire, competition from corners and reduced production in smaller temporary premises, we lost 30 to 40% of our volumes, which we were unable to recover in two years”, explains Laurent Lasquibar.

“We looked for solutions, keeping the staff informed, with meetings in March, April and May 2023. First, we looked internally if some of our productions could integrate this workshop. In vain. We then turned to the use of the premises by subcontractors. But, quickly, the premises being new, we were offered a purchase rather than a subcontracting ”, negotiations arousing concerns among the employees who were working for a few hours at the end of June.

Photo courtesy of La Voix du Nord

Takeover by a Boulogne company

On June 29, Sofipêche, the Wattez family group, sent a letter of intent to purchase. “On July 4, the time to do so in the legal forms, we convened an extraordinary CSE which presents the timetable for a possible sale of the company to Sofipêche. For the moment, we cannot say more about the project: this letter of intent (LOI) is needed to trigger the audits that will allow it to be finalized. These will take place until mid-September,” says Laurent Lasquibar. Among the requirements of Labeyrie Fine Foods: keep the 35 employees working in production, the three FTEs (full-time equivalent) working in support functions must be attached to the Labeyrie group. The Sofipêche group, for its part, wished to see the Confort Sushi brand in the wedding basket, the use of the sushi sales force of Labeyrie Fine Foods and the commitment on the part of the South-West group not to manufacture sushi on French soil for three years (non-competition clause). “The final project for this possible transfer will be known no later than October 15. With the necessary lifting of the suspensive clauses, the sale could take place at the end of the year”, concludes Laurent Lasquibar.

Source: Produits de la mer (Traslated from the original in French)

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