Le Fumet des Dombes

ZI Sure

Le Fumet des Dombes

Description

From smokehouse to smokehouse, the range has expanded to offer a wide choice of smoked freshwater and saltwater fish, as well as salmon. Carp, char, trout, eel, tuna, swordfish... are all salted before being placed in the smokehouse. Drying and smoking alternate for fifteen hours. High-quality smoke is produced by the friction of beech and oak logs on a grindstone. The fish are then matured in cold storage before being boned (by hand), sliced and packaged.
In 2016, Le Fumet des Dombes acquired a kitchen workshop to offer cooked products, with a view to diversifying while continuing to promote regional products. The menu includes terrines (trout, carp, trout/omblet, trout/carp/sturgeon), carp medallions with crayfish sauce, freshwater and saltwater fish rillettes.
We have a factory outlet for direct sales to private customers.

Ouverture

From 02/01 to 31/12
Opening hours on Monday, Tuesday, Wednesday, Thursday and Friday between 9 am and 12 pm and between 2 pm and 5 pm.
Closed Saturday and Sunday.
Closed exceptionally on Easter Monday, Feast of the Ascension, Whit Monday, May 1st, May 8th, July 14th, August 15th, November 1st, November 11th and December 25th.

Tarifs

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Contact et accès

93 rue de l'Artisanat
ZI Sure
01390 Saint-André-de-Corcy
Ain (1)