Basque trout rillettes with Espelette pepper

In his workshop in Saint Jean de Luz, Onake prepares and smokes salmon from Scotland and Ireland, both organic and conventional. Because it's difficult to do things quickly and well, Michel Larramendy has chosen to do them well, and that's already a lot! Each stage is carried out by hand, and the production cycle is interspersed with rest periods for the raw materials. Smoking is slow and delicate, using beech wood. Slicing is done by hand.

He also attaches particular importance to the preparation of his rillettes and ready-made meals. Meticulous blending of raw materials, slow cooking, gourmet preparation and careful packaging, everything is done for your greatest pleasure.

Our fish is always carefully selected and lovingly processed...