Since 1984, Le Fumoir has kept its recipe for smoking fish, particularly salmon, a secret.
Established in 1984, Le Fumoir masters the art of smoking to bring out the very best in fish from the Loire and salmon. The recipe remains a closely guarded secret, but Alexandre Villalonga will be delighted to share his expertise with you during a visit.
Prepared using traditional methods, the salmon – sourced from the cold waters of northern Europe – are filleted by hand, seasoned with dry salt, flavoured with five-spice powder, then smoked using vine shoots and green beech sawdust.
A closely guarded recipe gives FUMOIR’s salmon its truly distinctive flavour. It will delight your senses and awaken your taste buds thanks to the subtlety of its flavour, the firmness of its flesh and the delicacy of its aroma. During a tour of the workshop, every stage of this unique craftsmanship is revealed to you.
A shop next to the workshop means you can enjoy delicious rillettes and other fish-based products all year round.
Entertained cruises on the Loire, featuring tastings of Fumoir’s products, are available on board the Louise during the summer season.