We receive all of our whole raw salmon.

We carry out by hand the thread (the lifting of the fillets) to preserve and ensure the good hold of the flesh.

Each fillet is then delicately salted by hand in coarse sea salt then matured for several hours.

Hanging or lying flat, the salmon are smoked by a slow combustion of Beech wood recognized for the richness of its essences. The smoked salmon ripen for several days in a cold room to enhance their flavors.

Once matured, it is ready, unclean then sliced with the greatest respect for the flesh of the salmon.