Fumet des Dombes

Here, there's no impersonal production, but passionate artisans who put their heart into every step. With a true appreciation for local produce and a commitment to quality craftsmanship, we showcase fish from our own ponds and local fish farms. The result: distinctive, sometimes unexpected, but always high-quality products. Our recipes are crafted from fresh, natural ingredients, and we also offer gluten-free options to suit all tastes. Committed to quality and transparency, we prioritize short supply chains. This is a concrete way to support the local economy while minimizing our environmental impact. Founded in 1988 and located in the Ain department, in the heart of the Dombes region, known as the "Land of a Thousand Lakes," Le Fumet des Dombes is a small, artisanal company specializing in fish processing and smoking. Its expertise is based on traditional smoking methods, a rigorous selection of raw materials, and the use of local and French fish. Its flagship product is carp, raised, caught, and processed in the Dombes region. The company offers a wide range of freshwater fish: trout from Savoie and the Rhône-Alpes region, sturgeon from Aquitaine, and organic trout from the Pyrenees. Among its key products, the smoked trout from the Rhône-Alpes region stands out for its quality and authentic artisanal production. Raised in family-run fish farms with expertise passed down for over 50 years, it benefits from a healthy diet, free of GMOs and growth promoters. After two years of raising, the fish are received live before being processed in the workshops. Dry salting and delicate smoking with beech and oak wood enhance their flavor. Fumet des Dombes also offers a range of wild-caught seafood (Alaskan salmon, marlin, tuna) as well as smoked salmon from Scotland and Norway. Its philosophy: to guarantee complete traceability, from the fishing grounds to the plate. For several years, the company has diversified its activities by creating a culinary workshop. Thanks to continuous investment in R&D, it now develops a wide range of recipes: canned rillettes, fresh terrines, pâtés en croûte, and more. Each recipe is handcrafted using carefully selected regional ingredients: Bresse PDO cream, Bresse pepper, butter and eggs from local producers, Bugey white wine, and more. A simple promise: to offer original, healthy, and easy-to-use products. In 2022, the company took another step forward with the opening of a facility dedicated to receiving live fish in Villars-les-Dombes. This investment enhances the freshness of the products and allows for the development of a new range of raw products. As for awards, the quality of its products is regularly recognized. Smoked trout from the Rhône-Alpes region won two silver medals at the Concours Général Agricole (General Agricultural Competition) in 2018 and 2020. In 2021, the company also received the Prix d’Excellence (Excellence Award), recognizing the consistency of its expertise and its capacity for innovation. More recently, its trout terrine with roasted almonds won a silver medal at the 2026 Concours Général Agricole. Le Fumet des Dombes has established itself as a major player in the regional fish farming sector, committed to promoting and showcasing local heritage.