While fish scarcity upset the order of things for the smokehouses used to dot the islands, it's still possible to sample this rich tradition with a stop in Pointe-Basse, on the island of Havre-aux-Maisons. As the only smokehouse still active on the islands, Le Fumoir d'Antan is happy to transmit the legacy of different smokehouse techniques that have been passed down from father to son.
Le Fumoir d'Antan is much more than just a business. Its mission is to pass down island know-how. When you visit this economuseum, you'll have the opportunity to meet Dan and Ben à Ben, the legends behind the company's revitalization. Their family histories and their passion for any food that can be smoked are sure to captivate.
The unique flavour of the foods smoked by the Arseneau brothers can also be detected in a range of Madelinot products. When you stop at the Fumoir's boutique, buy a few smoked cheeses from the Fromagerie du Pied-de-Vent cheese-makers and smoked meats from the butcher shop Boucherie Côte-à-Côte. And discover the flavour of barley smoked on herring fillets, by sampling Corps Mort, brewed by À l'abri de la Tempête microbrewery.
Forging strong partnerships with producers in the Havre-aux-Maisons area, this company is part of the Cantons Gourmands gourmet tour, along with La Fromagerie du Pied-de-Vent and Le Barbocheux. It's a route you don't want to miss.
