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Smoked skinless trout, Sashimi-style sliced
From €12.90Quick Frozen Smoked trout sashimi. Smoked sashimi is hand-carved from our trout and sturgeon fillets. The fillets are boned, salted with dry salt, and delicately smoked with beech wood. Hot smoking of sturgeon fillets gives them a soft and melting texture. Trout, which is traditionally smoked cold, is firm and very slightly salty.
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From €15.30Caviar butter combines the softness of churn butter from La Fromagerie d’Audrix with the flavour of our matured caviar. The product is free from colouring and the grains of caviar are whole and visible, giving our butter an unprocessed and natural appearance.
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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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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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From €9.00Natural and tasty Crémeux pastes are prepared to obtain an ideal spread for apéritif foods. They are made only from fresh and smoked fish, crème fraîche and agar-agar. Sturgeon Crémeux has fine and sweet flavours, while that of trout has a more pronounced aroma.
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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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From €9.00Natural and tasty Crémeux pastes are prepared to obtain an ideal spread for apéritif foods. They are made only from fresh and smoked fish, crème fraîche and agar-agar. Sturgeon Crémeux has fine and sweet flavours, while that of trout has a more pronounced aroma.
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Sturgeon creamy and trout creamy
From €17.70Discover Duo Apéro – sturgeon and trout Crémeux in a single case.
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From €8.00T' from Caviar Perle Noire is inspired by the traditional tarama recipe, offering an exquisite composition of delicately smoked fish roe and breadcrumbs.
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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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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.
