It is in the late 30 Gaston Barthouil had the idea to smoke the first salmon of the Adour. Novice in the trade, he sends in the 50s his production manager learn where the smoking of art is an ancient tradition in Denmark. With this knowledge and these old smokers we always transform our entire production ... Techniques that are all justified by the special taste and subtle of our smoked salmon.
Coming from a butcher family, Maison Barthouil was first created around the culture of ducks. In our quality research, we recently refined our recipes : cooking temperatures, seasoning, cooking times and refining.