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The smoking of salmon has its origins at the heart of the Scandinavian, Russian and Scottish traditions. What began as no more than a method of preservation became, over time, an art in its own right. The fishermen of the North salted their catch and hung it above wood fires to ensure a slow cure. The tsarist houses, for their part, refined their own recipes, drawing on patience and carefully chosen woods.
Today, the great houses carry on these gestures with the same exacting standards as in the past. Excellence begins with the selection of the fish: its origin, its melting quality and the firmness of its flesh. Then comes the salting, followed by low-temperature smoking. Slow and even, this age-old method of curing gives the aromas time to permeate the flesh without altering its natural tenderness. Finally, maturation brings the salmon's aromatic profile to its fullest expression.
Each house cultivates its own singularity.
Caviar House brings these two traditions together within a single range. With every mouthful, you rediscover the quality of a craft passed down from generation to generation.
