Ø SAUMØN
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Vincent Gombert is passionate about seafood products. Located between the Lecoq Cheese Factory, Debotté House and Peacock Fish, Ø SaumØn is a place where fish are spoken, but fish often smoked or processed like this gravlax salmon, smoked salmon from Scotland, Norway or France. It also includes smoked halibut, swordfish, tuna or eels. In the Scandinavian register, you can indulge in saumon salmon, curry, sweet spices, etc. White Tarama to cod eggs, tarama to sea urchin coral, eggs of wild salmon and trout, caviar, blinis, pickled anchovies feel good North. For the aperitif, do not go next to burbot liver moss or mackerel rillettes. But what would be all these good things without a little glass of Aquavit, vodka or white wine (from Loire, of course!)
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