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From €12.70Raw fillets of our own trout meticulously marinated in a blend of salt, sugar and beet and gently dried for a firm consistency. The Gravlax fillet heart is presented in a skinless slab, to be sliced thinly for a unique taste experience.
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Whole trout fillet on skin, smoked on rope 320g
From €46.32The Master Trout Piece is a whole net of Rainbow trout
Slowly smoked cold with beech wood, on skin, not sliced and placed on blister sous-vide (minimum weight 600g).
Quick freezing at -20°, after smoking, for best quality. Do not re-freeze if thawed.
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Smoked skinless sturgeon, sliced Sashimi style
From €11.10The sliced smoked sturgeon sashimi is carefully selected from the heart of our finest fillets (net weight: 100g or 200g)
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MASTER PIECE OF SMOKED STURGEON
From €39.12The Master piece of Sturgeon is a whole net of sturgeon Acipenser Baerii
It is slowly hot smoked with beech wood, unsliced and placed on blister vacuum (minimum weight 600g).
Quick freezing at -20°, after smoking, for best quality. Do not re-freeze if thawed.
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From €59.00At Caviar Perle Noire, we showcase the know-how of our region. Our caviar set is handcrafted by glassblower Ludovic Guittet from Le Bugue, in the Périgord region. This objet d’art is ideal for an exceptional experience. The caviar will stay cool for a long time thanks to the large quantity of crushed ice that can be accommodated.
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From €17.20The smoked rainbow trout heart is made with the softest part of our fillets.
We season it with dry salt and smoke it delicately with beech wood.
Quick freezing at -20°, after smoking for best quality. Do not re-freeze if thawed.
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From €13.80The trout roe is of exceptional quality thanks to the favourable and careful conditions in which we farm our fish. This attractive crunchy orange roe has a fresh and slightly salty taste.
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