by Joe Bassili.
Le Fumoir was established by Joe Bassili who learned the art of smoking salmon alongside the Masters of the Trade in Scotland. With over thirty years of experience, Joe Bassili relies on ancient techniques to manually cure, smoke and hand slice our salmon with patience and delicacy..
We provide you with the best quality in the market
In our pursuit of perfection, we use only the highest quality fresh Atlantic salmon sourced from certified sustainable farms.
Our dedicated team of salmon experts hand fillet and salt each fish then we use traditional smoking techniques that have been mastered by Joe Bassili over the past 3 decades.
Our processes and production equipment, as a trusted salmon supplier, adhere to standards recognized as industry best practice benchmarks.
Delivering the highest quality products to our clients
Providing high quality salmon
Using salmon only sourced from the freshest waters, Joe Bassili relies on ancient art to manually cure, smoke and hand slice our salmon with patience and delicacy.
We get our Salmon from Norway and Scotland and we have a variety of cuts. Scottish Hand Sliced Smoked Salmon D-Cut, Norwegian Oak Smoked Salmon, D-CUT Organic Norwegian Hand Sliced Oak Smoked Salmon, Smoked Salmon Tzar Nikolaj Loin and much more...
For over two decades Le Fumoir has been passionately providing to Five Star Hotels, Award-Winning Chefs, and Food Connoisseurs, and is proud to share with you the distinct and mouthwatering flavor of our famous Hand Sliced Premium Smoked Salmon.
Bassili.Co was developed as a concept 35 years ago by Joe Bassili, the Chairman of Bassili Co, who started his Salmon production and F&B experience in 1992 by opening his first smoke house and restaurant in Lebanon.
that we proudly
tons a week
of fresh salmon.
Smoking Salmon in the Middle East.
from restaurants to hypermarkets in many regions.