What would you say to the finest Scottish salmon, smoked deep in the Luberon hills? This original approach has proved a winning formula for 16 years.
“We are master curers, specialising in preserving salmon; we have been focusing on quality,“ explains Hervé in their workshop in Pertuis. And with the festive season just around the corner and consumer demand for traceability on the rise, the couple has seen a 45% jump in orders. “Cutting out the middleman reassures customers; they get to see for themselves how we work and the products we use,” explain Claire and Hervé. Their secret includes Guérande salt from Brittany, ash wood from the Lyonnais mountains, and the freshest salmon from Scotland. The fish is then individually prepared before being hand- or machine-sliced.
Premium quality
The Cordonniers gave up their restaurant in Grambois to devote themselves to salmon in 2001. It’s a passion with them. “Private customers make up one third of our clientele and professionals, two thirds,” says Hervé. The shop adjoining the couple’s workshop sees a steady stream of Michelin-starred restaurateurs and gourmets in search of superior smoked fillets or salmon marinated in pastis and fennel, vodka and dill, or bourbon and pepper. “It takes between six and eight hours of salting, three hours of smoking and several days of maturing to create the best product,” explains Hervé. When perfection is the aim, time is the ultimate ingredient.
Saumoneraie Saint-Martin
270 av. François-Gernelle
ZAC Saint-Martin,
84120 Pertuis
Tél. 04 90 778 681
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