Make Every Bite a Celebration!
Salmon in All Its Glory
Comtesse du Barry salmon comes from carefully selected farms in the fjords of Norway and Scotland. Freshly delivered to our workshops, the fillets are extra fresh. Each one is hand-prepared, dry-salted, then delicately smoked at a low temperature over beech and oak wood. This slow 48-hour smoking process infuses the fillets with a subtle, unique flavor. Finally, every slice is cut by hand, following traditional craftsmanship. Discover our Gravlax salmon recipe, available exclusively during the festive season: raw salmon marinated in salt, sugar, and lemon, then seasoned with basil. Enjoy it as is with a squeeze of lemon, serve on blinis, or get inspired by our recipes to create an original starter, like a banoffee-style twist!
The Finest French Caviar
This noble delicacy, reserved for special occasions, is a true indulgence for fine gourmets during the festive season. Served as an hors d’oeuvre, it brings incomparable brilliance to your aperitif, while also enhancing starters and main courses as a refined, intense condiment. At Comtesse du Barry, we offer 100% French caviar from sturgeons raised in Aquitaine, available in three varieties: Baeri, Oscietra, and Beluga
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