"Le Fumoir By Joe Bassili": Crafting Culinary Excellence in Dubai's Artisanal Smoked Salmon Scene.

"Le Fumoir," established by Joe Bassili, has been a pillar in Dubai's culinary landscape, specializing in the art of smoked salmon. Joe's journey began alongside Scottish masters, infusing traditional techniques into his craft, relying on natural ingredients to complement his secret process. With over twenty years of experience, "Le Fumoir" has become a trusted name among Dubai's gastronomes, providing hand-sliced premium smoked salmon to discerning palates.

A Journey Rooted in Family Heritage
Originally from Byblos in Lebanon, Joe Bassili embarked on his smoked salmon odyssey when customs duties hindered his business of importing smoked salmon into Lebanon. Disappointed by the quality available locally, Joe decided to create his own. He honed his skills in Scotland, learning from a couple who ran their own salmon smokehouse in a historic castle using traditional methods. Returning to Beirut, Joe initiated his first fish smoker, a homemade contraption located on the balcony of their family home. This primitive approach allowed him to experiment with the nuances of smoking and lay the foundation for his expertise.

From Balcony to Beirut and Beyond
In 1991, Joe established the Beirut smokehouse, and in 2001, his restaurant in Beirut emerged as a platform to showcase his smoked salmon creations. The Dubai chapter of the journey commenced in 2005 with his first restaurant at Mall of the Emirates, followed by the Dubai smokehouse in 2011.

Today, under the leadership of CEO Jason Bassili, Joe's son, the brand continues to thrive and expand globally. Since December, Jason has successfully extended the distribution of Le Fumoir's premium, internationally awarded smoked salmon to the United States, with upcoming plans to enter key Asian markets including Singapore, Malaysia, Japan, India, and China-marking an exciting new chapter in the family's legacy of excellence.

Crafting Culinary Excellence
"Le Fumoir" distinguishes itself by adhering to the traditions of salmon smoking while implementing innovative techniques. The salmon arrives whole from the Outer Hebrides in Scotland, ensuring quality and freshness. In-house gutting and filleting retain the belly fat, preserving flavor and moisture during the smoking process. Untreated oak wood chips from Stuttgart, Germany, create a fragrant, viscous smoke, ideal for infusing salmon with flavor. The extended smoking duration-24 to 36 hours depending on individual factors-sets "Le Fumoir" apart, ensuring a rich, smoky taste permeates every layer of the fish.

Handcrafted Precision
"Le Fumoir" takes pride in the meticulous hand-slicing process, ensuring each slice is an artful creation. Hand slicing allows for the removal of pin bones, separation of brown meat from pink flesh, and an even distribution of smoky flavor. The result is delicate, paper-thin slices with a balanced marbling of fat, delivering a sweet and smoky flavor.

Experience "Le Fumoir by Joe Bassili"
For over two decades, "Le Fumoir" has been passionately providing its hand-sliced premium smoked salmon to Five-Star Hotels, Award-Winning Chefs, and Food Connoisseurs. Today, "Le Fumoir" is proud to share this distinct and mouthwatering flavor with all who appreciate the art of smoked salmon.

You can find "Le Fumoir" products online (https://shop.lefumoir.co/) and in UAE's local supermarkets (Waitrose, Spinneys, Carrefour, Choitram, etc.).

Contact Information:
Telephone: +971 4 885 5055
Follow us on Instagram: @le_fumoir_bassili

Think-Luxe LLC,
Jumeirah Building A- App 201. Al Doom Street Umm Suqqaim 2, Al Manara. Jumeirah-Dubai UAE.
Press Contact Marc El-Khoury Co-founder and Managing Partner. Tel : +971544823830.
Email : marc@think-luxe.com

Le Fumoir by Joe Bassili is a renowned salmon smokehouse in Dubai, dedicated to crafting the finest smoked salmon using traditional techniques and premium-quality ingredients. For over two decades, Le Fumoir has been celebrated for its commitment to excellence and innovation in the culinary world.

This release was published on openPR.