Le Fumoir (poissons)

Since 1984, Le Fumoir has kept its recipe for smoking fish, particularly salmon, a secret.

Created in 1984, Le Fumoir uses the art of smoking to bring out the best in Loire fish and salmon. Patrice Garoff will be delighted to share his secret recipe and expertise with you during your visit.

Prepared by hand, the salmon, which comes from the cold waters of northern Europe, is filleted by hand, salted with dry salt, flavoured with 5 spices and then smoked with vine shoots and green beech sawdust.

A secret recipe gives FUMOIR salmon its distinctive flavour. It will delight your senses and tantalise your taste buds with its fine flavour, firm flesh and delicate aroma. Take a tour of the workshop and learn about each stage of this unique expertise.

A shop next to the workshop means you can enjoy delicious rillettes and other fish-based products all year round.
During the summer season, the Louise offers lively cruises on the Loire, with tastings of Fumoir products.