Cédric Duplessy has been a smoker in Bayonne for 5 years. At the foot of the cathedral, he works with Scottish Label Rouge salmon and farmed trout from Saint-Etienne-de-Baigorry. In our workshop he carries out all the stages, salting, drying and smoking. The salt comes from Salie de Béarn and it is the Palas ALZA factory based in Bayonne which supplies the shavings and sawdust. The chef of the “Garde Manger” in Bayonne explains how to enhance the salmon as the end of the year celebrations approach.
Smoked salmon on the holiday table!
