Hello! I'm Outgoing.I help make life more interesting.
Hello! I'm Outgoing.I help make life more interesting.
Seafood Restaurant
Seafood RestaurantLa Maison Qui Fume "fumoir & délicatessen"
Auvers-sur-Oise
Peter Sarfati takes a full week to smoke each batch of Label Rouge salmon, using beech, alder, and oak in his Auvers-sur-Oise workshop. Beyond fish, find smoked duck breast, scallops, and ready-to-eat smørrebrøds.
Artisanal smokehouse
Traditional week-long curing
Award-winning craftsmanship
Family-run boutique
Tips
🐟"once you taste this salmon you become addicted"
🌿don't miss the beetroot gravlax
🥖grab a bagel or smørrebrød for lunch
La Maison Qui Fume "fumoir & délicatessen"
Auvers-sur-OiseOpen
Seafood RestaurantSeafood RestaurantPeter Sarfati takes a full week to smoke each batch of Label Rouge salmon, using beech, alder, and oak in his Auvers-sur-Oise workshop. Beyond fish, find smoked duck breast, scallops, and ready-to-eat smørrebrøds.
Artisanal smokehouse
Traditional week-long curing
Award-winning craftsmanship
Family-run boutique
Tips
🐟"once you taste this salmon you become addicted"
🌿don't miss the beetroot gravlax
🥖grab a bagel or smørrebrød for lunch
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