LE BORVO : DISCOVER THE ORIGIN OF EXCELLENCE
LE BORVO : DISCOVER THE ORIGIN OF EXCELLENCE
The adventure began in Paris in 1972 when the talented young Chef Daniel Raymond opened his first restaurant. Five months later he was awarded a star in the Michelin guide.
In 1980, Daniel Raymond decided to devote himself to smoked salmon.
This is how, in Chemilly sur Yonne, for more than 40 years, the Raymond family has been producing exceptional smoked salmon.
It all starts with a rigorous selection of fresh salmon: Whether Norwegian or Scottish, it is always "Atlantic salmon".
Worked in a singular and original way, the salmon will then be salted with dry salt and cold smoked with beech sawdust before being refined and sliced with care.
Le Borvo smoked salmon is the result of a real culinary recipe and has become one of the benchmarks in the world of European gastronomy.
