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2025
Recommended
2025
After the departure of its founder, a Welshman stranded on the shores of the Gers, the employees of Fumaison Occitane decided to prolong the adventure by creating a cooperative. In the impeccable factory store, a wide range of Scottish salmon, trout and sturgeon bred in the South-West of France are on sale. Sliced or cobbled, hot-smoked or cold-smoked, the result is always delicate. On Friday afternoons (between March and October), behind-the-scenes tours (preparation and smoking techniques) and tastings are available!
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Members' reviews on FUMAISON OCCITANE
4.9/5
18 reviews
Value for money
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The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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Dernière expérience avec un filet de saumon tranché fumé à froid de un kilo, des grosses tranches de vrai pain (levain etc.) très légèrement grillées au feu de bois et un peu de beurre : le tout impitoyablement dévoré à l'apéro par 12 personnes en compagnie d'un bon vin blanc sec.