Le Borvo

Since 1980, the company Le Borvo, run by Daniel Raymond, a former Michelin-starred chef, and his son Benjamin, has maintained a unique know-how in the production of smoked salmon, which is the result of a family-run process. This excellence, born of a true culinary recipe, is the result of a manufacturing process that is twice as slow and requires twice as many employees as in the industry. Lightly salted, lightly smoked and carefully matured, Le Borvo smoked salmon is a gastronomic reference.