DUPLESSIS-FUMAGE ARTISANAL
Fish – Seafood
2024
Recommended
•
2024
Artisanal smoking where tradition and know-how are honoured to smoke salmon, trout, bonito or haddock.
The little rue des Gouverneurs, at the foot of the Sainte-Marie de Bayonne cathedral, is perfumed with the scent of smoked wood, more precisely the shavings of plane wood used to make palas (Basque game rackets). It is this wood that Cédric uses to smoke Label Rouge Scottish salmon, Baïgorry trout, bonito, haddock and octopus. In his workshop-boutique, he also prepares gravlax of Scottish red label salmon, the specialty of the House.
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Merci Monsieur Duplessis pour ce bon moment, votre chaleureux accueil, vos conseils de passionné et professionnel et pour cette fabuleuse truite qui fond en bouche et illumine les papilles !