The Timeless Tradition of Artisanal Smoked Salmon from Michelin star chef Francois Claire

Artisanal Smoked Salmon — Crafted with Time, Tradition & Tasmanian Excellence

#SmokedSalmon #CraftedWithCare #FaitMaisonBali #GourmetBali

#SmokedSalmon #CraftedWithCare #FaitMaisonBali #GourmetBali

#SmokedSalmon #CraftedWithCare #FaitMaisonBali #GourmetBali

#SmokedSalmon #CraftedWithCare #FaitMaisonBali #GourmetBali

#SmokedSalmon #CraftedWithCare #FaitMaisonBali #GourmetBali

#SmokedSalmon #CraftedWithCare #FaitMaisonBali #GourmetBali

At Fait Maison, we proudly handcraft our smoked salmon from the finest fresh Tasmanian salmon, flown in directly by air freight. Each fillet is cured with Balinese sea salt, our unique blend of aromatics, and gently cold-smoked over applewood from Java, preserving both authenticity and depth of flavor.

This is not just smoked salmon. This is the legacy of time-honored French technique — passed down from our chef’s training under Michelin-starred Chef François Claire in Paris, at the well-known “Les Bouchons de François Claire”.

The Secret Ingredient: Time

While most commercial smoked salmon is rushed through in under 48 hours — often sacrificing flavor for speed — ours follows a slow, deliberate process:

- Curing: We allow the Tasmanian

salmon to cure slowly over completed day, with just the right amount of salt and a few well-guarded secrets. This stage enhances the natural umami of the fish without overpowering it.

- Resting: After curing, the salmon rests to relax the flesh and let the salt penetrate evenly from surface to core.

- Cold Smoking: We smoke gently, never exceeding 10°C. This protects the delicate texture of the fish while building layers of subtle smoky aroma — never masking, only elevating the salmon’s natural flavor.

- Final Rest: After smoking, the salmon is allowed another period of rest. This stage is essential to infuse all aromas and achieve a perfectly balanced result.

What Makes Ours Different?

Unlike most on the market, our artisanal smoked salmon retains the clean, rich taste of the salmon itself. It’s never too salty, never overpowered. Ideal for purists — and perfect for cooking too! Whether seared, roasted, or stirred into pasta, the flavor remains nuanced and exceptional.

We proudly use real Tasmanian salmon — not the cheaper, often farm-raised trout commonly marketed as "salmon" from elsewhere. Thanks to our long-standing relationship with trusted suppliers, we consistently receive premium-grade fish, unparalleled in Bali.

Available in multiple formats to suit every occasion: 

- Live “à la coupe” station with whole fillet carved on the spot during our catering events — a true WOW experience for your guests. 

- Pre-sliced and portioned in 100g vacuum-sealed packs, then flash-frozen to preserve peak freshness and quality. 

- Other cuts available such as pavé or steak-style portions, ideal for roasting or grilling — perfect as a refined main course.

Pure, honest, French-inspired craftsmanship — made in Bali.