Le Fumoir, founded in 1984, specializes in smoking fish, especially salmon. Fish of superior quality arrive directly from the cold waters of Northern Europe, more specifically from Scotland and Ireland. They are prepared using artisanal methods: filleted by hand, cured with dry salt flavored with five spices, and then smoked with vine shoots and green beech sawdust. A carefully-kept secret recipe gives Le Fumoir’s salmon its distinctive taste. It will enchant your senses and awaken your taste buds, thanks to its exquisite flavor, its firm meat and its delicate aroma.