Go there and contact
Descended from a family of butchers, Maison Barthouil was originally founded around the cultivation of fattened duck. And it was in the late 30s that Gaston Barthouil had the idea of smoking the first Adour salmon in the traditional Danish way. The life cycle of wild salmon, different types of fishing, old-fashioned smoking... The Maison du Saumon is open to visitors (with a tasting session) from April to the end of September. In the meantime, don't hesitate to stock up on exceptional products at the workshop, in the boutique (Paris and La Rochelle) or online.
Did you know? This review was written by our professional authors.
Members' reviews on MAISON BARTHOUIL
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Foie gras are very good but the salmon of the adour smoked way barthouil is without comparison with our standarts usual