Un Saumon à Paris
Time Out says
Friendly warning! We're working hard to be accurate. But these are unusual times, so please check that venues remain open.
No fewer than nine types of salmon are available at Un Saumon à Paris, four of them wild: Scottish, Norwegian, Danish, Irish, from the Adour river in France or marinated in dill, whole or sliced. The fish are given a long smoking in the traditional style over alder wood, a method refined by the Maison Barthouil, giving them a melt-in-the-mouth texture.
Naturally it’s pretty pricey: expect to pay between €109 and €220 per kilo for hand-cut wild smoked salmon. For large parties you could go for a whole salmon, pre-cut and vacuum-packed for freshness (from €70 a kilo), or you can go for the off-cuts, more affordable and fine for cooking with.
Opened in 1986 by Barbara Karoglan, Un Saumon à Paris is also a good place for fans of caviar (Maison Prunier, €55 for 30g), taramasalata (6 different varieties), fish eggs and bottarga (dried mullet eggs in a pâté) from the Loire river. If you want to go the whole hog, you’ll also find more than 50 different types of vodka.
A victim of its own success, the boutique come under attack around Christmas and other celebrations, so come prepared to fight upstream for your fishy prizes.
110 rue Monge
|Transport:||Métro : Censier - Daubenton ou Les Gobelins|
|Opening hours:||Lundi de 16h à 20h, du mardi au samedi de 10h à 13h et de 15h à 20h, dimanche de 10h à 13h|