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  • Fresh Blinis

    Fresh Blinis

    €5.00

    Blinis are the versatile way to accompany caviar and salmon. They also lend themselves to numerous pairings when serving canapés and cocktails.

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  • Sandwich moelleux au jambon de Paris et truffe noire du Périgord - FAUCHON

    Smoked salmon and Bergamot jam baguette

    €11.00

    Traditional baguette filled with smoked Norwegian salmon and FAUCHON bergamot jam.

    Only available from 1pm.

    Products to be eaten on the same day or the following day.

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  • Victoria salad

    Victoria salad

    €17.00

    A mix of baby leaf salad garnished with smoked Norwegian salmon, gambas, orange segments and cherry tomatoes. Served with a FAUCHON lemon fruit vinegar vinaigrette.

    Products to be eaten on the same day or the following day.

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  • Keta salmon roe from Pacific

    Keta salmon roe from Pacific

    €18.00

    Roe from the Pacific Ocean Keta salmon. Just salty enough, with a pronounced fish taste, fine skin and a creamy texture.

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  • Nordic Carré with salmon

    Nordic Carré with salmon

    €22.00

    Smoked Norwegian salmon, baked salmon tartar enhanced by diced mango, mini-blinis with salmon eggs and pepper smoked mackerel. Served with chive mashed potatoes.

    Products to be eaten on the same day or the following day.

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  • Plateau de saumons Grandes Origines - FAUCHON

    Great Origines salmon platter

    €35.00

    A platter of Norwegian smoked salmon tenderloin marinated in Marco Polo spices, Scottish traditionally-smoked salmon, wild smoked salmon from the Baltic Sea, Keta salmon roe from the Pacific ocean.

    Products to be eaten on the same day or the following day.

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  • NouveautéCaviar Baeri d'Aquitaine FAUCHON

    Baeri Caviar from Aquitaine

    €65.00

    French caviar selected in Aquitaine for the sensual and creamy texture of its stunning eggs. It ravishes the palate with its delicate vegetable notes.

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  • Caviar Osciètre d'Uruguay

    Oscietra caviar from Uruguay

    €75.00

    This elegant caviar was selected in Uruguay at a fish farm which has been breeding sturgeons in unparalleled conditions since 1995. Its bursting-with-flavour dark-grey well-sized eggs reveal buttery and nutty notes that linger on the palate. 

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