Le Saumon opened in 2018 with a single ambition: to serve salmon in a way that made people forgive their past. We chose a space on Harbour Street, painted the walls the colour of low tide and installed a chandelier made of 400 cutlery forks.
Our opening night had 84 reservations and a power cut at 7:45. We served the tasting menu by candlelight, and guests described it as ‘intimate, hungry and slightly flammable.’ The salmon, cured in beetroot and gin, was the star. Since then we have served 142,000 guests, lost three chandeliers and received a letter from a pigeon who wished to apply for a position.
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