The Balik Fillet Sashimi Style marks a revolution within the range of the House of Balik: it is its first unsmoked product. This innovation reflects a move to open up to other culinary traditions, and to Japanese sashimi and sushi cuisine in particular. The Salmo salar salmon comes from the icy waters of Norway, a variety that is virtually fat-free, selected according to Balik's exacting standards. After a light salting of the entire side of the salmon, the dorsal section is carefully cut according to the classic Balik filleting craft. This is the noblest and most even part. With no smoking, the salmon retains all its original purity and freshness, in a direct expression of the quality of the raw ingredient. The Small format is the individual-portion version of the classic Sashimi Style. It retains every characteristic of the classic format (same origin, same preparation, same cut) in a more accessible size, conceived for solo tastings or refined aperitifs where each guest has their own portion.

The Tsar Nikolaj For Two is a format designed especially for two gourmets. At ~320 g, it is perfect for a tasting for two as a starter or a light dish, in the Tsar Nikolaj signature. On the palate, the rich melt-in-the-mouth texture distinctive to Balik meets the aromatic richness of the tsarist recipe. Cut into medallions about 1 cm thick and serve with crème fraîche, a few sprigs of dill, lemon wedges and a warm blini. The For Two format lends itself particularly well to refined dinners for two or to more striking aperitifs in pairs.

The Balik Sjomga range ("salmon" in Russian) celebrates the belly of the salmon, more tender and supple than the back used for the Tsar Nikolaj. This Scandinavian tradition, in which the belly fillet is prized for its particular qualities, is here reimagined and elevated by Balik in a secret recipe that is the House's own. The Tsarevitch ("son of the tsar" in Russian) is the lightly smoked then cured version of the Sjomga. The combination of light Balik smoking (over rare wood from the Swiss mountains) and the secret cure brings a unique signature: a particularly tender texture, a rich aromatic profile, and a subtle complexity. A complementary reading to the Tsar Nikolaj, for enthusiasts in search of aromatic variation.

The Balik Overture Classic, a 200 g tasting format in slices. Prepared and sliced by hand, it draws on the very same traditional smoking method as the Classic Side: Norwegian Salmo salar selected for its firm yet melting flesh, smoked over rare wood from the Swiss mountains, in the emblematic kiln of the farm at Ebersol. On the palate, the Overture Classic delivers the subtle woody aromas and melting texture that are Balik's own, in a format conceived for refined aperitifs or starters for two to four guests. A little crème fraîche, a turn of black pepper from the mill, a warm blini: simplicity is the finest way to bring out the Balik signature.

The Balik Fillet Sashimi Style marks a revolution within the range of the House of Balik: it is its first unsmoked product. This innovation reflects a move to open up to other culinary traditions, and to Japanese sashimi and sushi cuisine in particular. The Salmo salar salmon comes from the icy waters of Norway, a variety that is virtually fat-free, selected according to Balik's exacting standards. After a light salting of the entire side of the salmon, the dorsal section is carefully cut according to the classic Balik filleting craft. This is the noblest and most even part. With no smoking, the salmon retains all its original purity and freshness, in a direct expression of the quality of the raw ingredient. The Small format is the individual-portion version of the classic Sashimi Style. It retains every characteristic of the classic format (same origin, same preparation, same cut) in a more accessible size, conceived for solo tastings or refined aperitifs where each guest has their own portion.

The Tsar Nikolaj For Two is a format designed especially for two gourmets. At ~320 g, it is perfect for a tasting for two as a starter or a light dish, in the Tsar Nikolaj signature. On the palate, the rich melt-in-the-mouth texture distinctive to Balik meets the aromatic richness of the tsarist recipe. Cut into medallions about 1 cm thick and serve with crème fraîche, a few sprigs of dill, lemon wedges and a warm blini. The For Two format lends itself particularly well to refined dinners for two or to more striking aperitifs in pairs.

The Balik Sjomga range ("salmon" in Russian) celebrates the belly of the salmon, more tender and supple than the back used for the Tsar Nikolaj. This Scandinavian tradition, in which the belly fillet is prized for its particular qualities, is here reimagined and elevated by Balik in a secret recipe that is the House's own. The Tsarevitch ("son of the tsar" in Russian) is the lightly smoked then cured version of the Sjomga. The combination of light Balik smoking (over rare wood from the Swiss mountains) and the secret cure brings a unique signature: a particularly tender texture, a rich aromatic profile, and a subtle complexity. A complementary reading to the Tsar Nikolaj, for enthusiasts in search of aromatic variation.

The Balik Overture Classic, a 200 g tasting format in slices. Prepared and sliced by hand, it draws on the very same traditional smoking method as the Classic Side: Norwegian Salmo salar selected for its firm yet melting flesh, smoked over rare wood from the Swiss mountains, in the emblematic kiln of the farm at Ebersol. On the palate, the Overture Classic delivers the subtle woody aromas and melting texture that are Balik's own, in a format conceived for refined aperitifs or starters for two to four guests. A little crème fraîche, a turn of black pepper from the mill, a warm blini: simplicity is the finest way to bring out the Balik signature.

The Balik Fillet Sashimi Style marks a revolution within the range of the House of Balik: it is its first unsmoked product. This innovation reflects a move to open up to other culinary traditions, and to Japanese sashimi and sushi cuisine in particular. The Salmo salar salmon comes from the icy waters of Norway, a variety that is virtually fat-free, selected according to Balik's exacting standards. After a light salting of the entire side of the salmon, the dorsal section is carefully cut according to the classic Balik filleting craft. This is the noblest and most even part. With no smoking, the salmon retains all its original purity and freshness, in a direct expression of the quality of the raw ingredient. The Small format is the individual-portion version of the classic Sashimi Style. It retains every characteristic of the classic format (same origin, same preparation, same cut) in a more accessible size, conceived for solo tastings or refined aperitifs where each guest has their own portion.

The Tsar Nikolaj For Two is a format designed especially for two gourmets. At ~320 g, it is perfect for a tasting for two as a starter or a light dish, in the Tsar Nikolaj signature. On the palate, the rich melt-in-the-mouth texture distinctive to Balik meets the aromatic richness of the tsarist recipe. Cut into medallions about 1 cm thick and serve with crème fraîche, a few sprigs of dill, lemon wedges and a warm blini. The For Two format lends itself particularly well to refined dinners for two or to more striking aperitifs in pairs.

The Balik Sjomga range ("salmon" in Russian) celebrates the belly of the salmon, more tender and supple than the back used for the Tsar Nikolaj. This Scandinavian tradition, in which the belly fillet is prized for its particular qualities, is here reimagined and elevated by Balik in a secret recipe that is the House's own. The Tsarevitch ("son of the tsar" in Russian) is the lightly smoked then cured version of the Sjomga. The combination of light Balik smoking (over rare wood from the Swiss mountains) and the secret cure brings a unique signature: a particularly tender texture, a rich aromatic profile, and a subtle complexity. A complementary reading to the Tsar Nikolaj, for enthusiasts in search of aromatic variation.

The Balik Overture Classic, a 200 g tasting format in slices. Prepared and sliced by hand, it draws on the very same traditional smoking method as the Classic Side: Norwegian Salmo salar selected for its firm yet melting flesh, smoked over rare wood from the Swiss mountains, in the emblematic kiln of the farm at Ebersol. On the palate, the Overture Classic delivers the subtle woody aromas and melting texture that are Balik's own, in a format conceived for refined aperitifs or starters for two to four guests. A little crème fraîche, a turn of black pepper from the mill, a warm blini: simplicity is the finest way to bring out the Balik signature.

The Balik Fillet Sashimi Style marks a revolution within the range of the House of Balik: it is its first unsmoked product. This innovation reflects a move to open up to other culinary traditions, and to Japanese sashimi and sushi cuisine in particular. The Salmo salar salmon comes from the icy waters of Norway, a variety that is virtually fat-free, selected according to Balik's exacting standards. After a light salting of the entire side of the salmon, the dorsal section is carefully cut according to the classic Balik filleting craft. This is the noblest and most even part. With no smoking, the salmon retains all its original purity and freshness, in a direct expression of the quality of the raw ingredient. The Small format is the individual-portion version of the classic Sashimi Style. It retains every characteristic of the classic format (same origin, same preparation, same cut) in a more accessible size, conceived for solo tastings or refined aperitifs where each guest has their own portion.

The Tsar Nikolaj For Two is a format designed especially for two gourmets. At ~320 g, it is perfect for a tasting for two as a starter or a light dish, in the Tsar Nikolaj signature. On the palate, the rich melt-in-the-mouth texture distinctive to Balik meets the aromatic richness of the tsarist recipe. Cut into medallions about 1 cm thick and serve with crème fraîche, a few sprigs of dill, lemon wedges and a warm blini. The For Two format lends itself particularly well to refined dinners for two or to more striking aperitifs in pairs.

The Balik Overture Classic, a 200 g tasting format in slices. Prepared and sliced by hand, it draws on the very same traditional smoking method as the Classic Side: Norwegian Salmo salar selected for its firm yet melting flesh, smoked over rare wood from the Swiss mountains, in the emblematic kiln of the farm at Ebersol. On the palate, the Overture Classic delivers the subtle woody aromas and melting texture that are Balik's own, in a format conceived for refined aperitifs or starters for two to four guests. A little crème fraîche, a turn of black pepper from the mill, a warm blini: simplicity is the finest way to bring out the Balik signature.

The Balik Fillet Sashimi Style marks a revolution within the range of the House of Balik: it is its first unsmoked product. This innovation reflects a move to open up to other culinary traditions, and to Japanese sashimi and sushi cuisine in particular. The Salmo salar salmon comes from the icy waters of Norway, a variety that is virtually fat-free, selected according to Balik's exacting standards. After a light salting of the entire side of the salmon, the dorsal section is carefully cut according to the classic Balik filleting craft. This is the noblest and most even part. With no smoking, the salmon retains all its original purity and freshness, in a direct expression of the quality of the raw ingredient. The Small format is the individual-portion version of the classic Sashimi Style. It retains every characteristic of the classic format (same origin, same preparation, same cut) in a more accessible size, conceived for solo tastings or refined aperitifs where each guest has their own portion.

The Tsar Nikolaj For Two is a format designed especially for two gourmets. At ~320 g, it is perfect for a tasting for two as a starter or a light dish, in the Tsar Nikolaj signature. On the palate, the rich melt-in-the-mouth texture distinctive to Balik meets the aromatic richness of the tsarist recipe. Cut into medallions about 1 cm thick and serve with crème fraîche, a few sprigs of dill, lemon wedges and a warm blini. The For Two format lends itself particularly well to refined dinners for two or to more striking aperitifs in pairs.

The Balik Overture Classic, a 200 g tasting format in slices. Prepared and sliced by hand, it draws on the very same traditional smoking method as the Classic Side: Norwegian Salmo salar selected for its firm yet melting flesh, smoked over rare wood from the Swiss mountains, in the emblematic kiln of the farm at Ebersol. On the palate, the Overture Classic delivers the subtle woody aromas and melting texture that are Balik's own, in a format conceived for refined aperitifs or starters for two to four guests. A little crème fraîche, a turn of black pepper from the mill, a warm blini: simplicity is the finest way to bring out the Balik signature.

The Balik Mustard and Dill Sauce is the signature accompaniment of the House of Balik. Made to a traditional Swiss recipe, this sauce balances the sweet mellowness of the mustard with the herbaceous freshness of the dill. It is the established accompaniment to smoked salmon, particularly in Scandinavian dishes such as gravlax. The aromatic profile is balanced: pronounced enough to bring dimension to the dish, mellow enough not to mask the finesse of the salmon. It is this mastery that sets the Balik sauce apart from more aggressive mustards or generic dill sauces. Ideal for accompanying slices of Balik smoked salmon (Tsar Nikolaj, Sjomga, Overture), gravlax, but also garnished blinis and certain cold fish-based preparations.

The Kamchatka crab (Paralithodes camtschaticus), also known as the Pacific king crab or king crab, is one of the largest crustaceans in the world. Caught in the icy waters of the North Pacific, particularly around the Kamchatka Peninsula (Russia) and the Sea of Okhotsk, subject to fishing regulations by way of annual quotas to protect the resource. Its meat is exceptional: long, firm meat, a sweet, lightly briny flavour, with no bitterness. The claws, particularly prized, offer the densest and most expressive meat. The legs are also highly sought after, for their substantive volumes of meat. Our selection favours only pieces of the finest quality, in keeping with the standards of sustainable fishing. Kamchatka crab holds a place of honour at the great Russian and Asian tables, Japanese ones in particular, where it ranks among the essential signatures of prestige menus.

The Balik Mustard and Dill Sauce is the signature accompaniment of the House of Balik. Made to a traditional Swiss recipe, this sauce balances the sweet mellowness of the mustard with the herbaceous freshness of the dill. It is the established accompaniment to smoked salmon, particularly in Scandinavian dishes such as gravlax. The aromatic profile is balanced: pronounced enough to bring dimension to the dish, mellow enough not to mask the finesse of the salmon. It is this mastery that sets the Balik sauce apart from more aggressive mustards or generic dill sauces. Ideal for accompanying slices of Balik smoked salmon (Tsar Nikolaj, Sjomga, Overture), gravlax, but also garnished blinis and certain cold fish-based preparations.

The Balik Mustard and Dill Sauce is the signature accompaniment of the House of Balik. Made to a traditional Swiss recipe, this sauce balances the sweet mellowness of the mustard with the herbaceous freshness of the dill. It is the established accompaniment to smoked salmon, particularly in Scandinavian dishes such as gravlax. The aromatic profile is balanced: pronounced enough to bring dimension to the dish, mellow enough not to mask the finesse of the salmon. It is this mastery that sets the Balik sauce apart from more aggressive mustards or generic dill sauces. Ideal for accompanying slices of Balik smoked salmon (Tsar Nikolaj, Sjomga, Overture), gravlax, but also garnished blinis and certain cold fish-based preparations.

The Kamchatka crab (Paralithodes camtschaticus), also known as the Pacific king crab or king crab, is one of the largest crustaceans in the world. Caught in the icy waters of the North Pacific, particularly around the Kamchatka Peninsula (Russia) and the Sea of Okhotsk, subject to fishing regulations by way of annual quotas to protect the resource. Its meat is exceptional: long, firm meat, a sweet, lightly briny flavour, with no bitterness. The claws, particularly prized, offer the densest and most expressive meat. The legs are also highly sought after, for their substantive volumes of meat. Our selection favours only pieces of the finest quality, in keeping with the standards of sustainable fishing. Kamchatka crab holds a place of honour at the great Russian and Asian tables, Japanese ones in particular, where it ranks among the essential signatures of prestige menus.

The Balik Mustard and Dill Sauce is the signature accompaniment of the House of Balik. Made to a traditional Swiss recipe, this sauce balances the sweet mellowness of the mustard with the herbaceous freshness of the dill. It is the established accompaniment to smoked salmon, particularly in Scandinavian dishes such as gravlax. The aromatic profile is balanced: pronounced enough to bring dimension to the dish, mellow enough not to mask the finesse of the salmon. It is this mastery that sets the Balik sauce apart from more aggressive mustards or generic dill sauces. Ideal for accompanying slices of Balik smoked salmon (Tsar Nikolaj, Sjomga, Overture), gravlax, but also garnished blinis and certain cold fish-based preparations.

The Kamchatka crab (Paralithodes camtschaticus), also known as the Pacific king crab or king crab, is one of the largest crustaceans in the world. Caught in the icy waters of the North Pacific, particularly around the Kamchatka Peninsula (Russia) and the Sea of Okhotsk, subject to fishing regulations by way of annual quotas to protect the resource. Its meat is exceptional: long, firm meat, a sweet, lightly briny flavour, with no bitterness. The claws, particularly prized, offer the densest and most expressive meat. The legs are also highly sought after, for their substantive volumes of meat. Our selection favours only pieces of the finest quality, in keeping with the standards of sustainable fishing. Kamchatka crab holds a place of honour at the great Russian and Asian tables, Japanese ones in particular, where it ranks among the essential signatures of prestige menus.

The Balik Mustard and Dill Sauce is the signature accompaniment of the House of Balik. Made to a traditional Swiss recipe, this sauce balances the sweet mellowness of the mustard with the herbaceous freshness of the dill. It is the established accompaniment to smoked salmon, particularly in Scandinavian dishes such as gravlax. The aromatic profile is balanced: pronounced enough to bring dimension to the dish, mellow enough not to mask the finesse of the salmon. It is this mastery that sets the Balik sauce apart from more aggressive mustards or generic dill sauces. Ideal for accompanying slices of Balik smoked salmon (Tsar Nikolaj, Sjomga, Overture), gravlax, but also garnished blinis and certain cold fish-based preparations.

The Kamchatka crab (Paralithodes camtschaticus), also known as the Pacific king crab or king crab, is one of the largest crustaceans in the world. Caught in the icy waters of the North Pacific, particularly around the Kamchatka Peninsula (Russia) and the Sea of Okhotsk, subject to fishing regulations by way of annual quotas to protect the resource. Its meat is exceptional: long, firm meat, a sweet, lightly briny flavour, with no bitterness. The claws, particularly prized, offer the densest and most expressive meat. The legs are also highly sought after, for their substantive volumes of meat. Our selection favours only pieces of the finest quality, in keeping with the standards of sustainable fishing. Kamchatka crab holds a place of honour at the great Russian and Asian tables, Japanese ones in particular, where it ranks among the essential signatures of prestige menus.

The Balik Mustard and Dill Sauce is the signature accompaniment of the House of Balik. Made to a traditional Swiss recipe, this sauce balances the sweet mellowness of the mustard with the herbaceous freshness of the dill. It is the established accompaniment to smoked salmon, particularly in Scandinavian dishes such as gravlax. The aromatic profile is balanced: pronounced enough to bring dimension to the dish, mellow enough not to mask the finesse of the salmon. It is this mastery that sets the Balik sauce apart from more aggressive mustards or generic dill sauces. Ideal for accompanying slices of Balik smoked salmon (Tsar Nikolaj, Sjomga, Overture), gravlax, but also garnished blinis and certain cold fish-based preparations.

The Caviar House Small Blinis carry forward the tradition of fine Russian gastronomy. The blini, a small leavened pancake made from flour and yeast, has accompanied caviar and salmon roe in the codes of Russian-style service since the nineteenth century. Its soft, lightly airy texture serves as a neutral setting that brings out the aromas of the main product. Our 16-piece format (small blinis) is designed for the aperitif and the drinks reception: each mini-pancake, already portioned, holds a touch of caviar, a spoon of crème fraîche and a classic topping (chives, dill, finely chopped red onion). The individual format lets you multiply refined bites and pass round elegant canapes, in the tradition codified by the great Russian and French tables.

Crème fraîche is one of the simplest and most essential accompaniments to caviar and smoked salmon. Its thick, smooth texture, its neutral profile and its natural mildness extend the aromas of the main product without masking them. It is this very neutrality that makes it a universal accompaniment, as much at home on the great tables as in the simplest of uses. Our crème fraîche is selected for its quality: full-fat cream, a thick texture, a clean and fresh profile. It sets itself apart from liquid or reduced-fat creams by its consistency, which allows it to be placed in a neat dab on a blini or a toast without running. Ideal as an accompaniment to caviar (where it softens the briny intensity), to smoked salmon (where it brings freshness against the notes of the smoking), or to garnished blinis (where it acts as a link between the warm blini and the cold topping).

The Caviar House Small Blinis carry forward the tradition of fine Russian gastronomy. The blini, a small leavened pancake made from flour and yeast, has accompanied caviar and salmon roe in the codes of Russian-style service since the nineteenth century. Its soft, lightly airy texture serves as a neutral setting that brings out the aromas of the main product. Our 16-piece format (small blinis) is designed for the aperitif and the drinks reception: each mini-pancake, already portioned, holds a touch of caviar, a spoon of crème fraîche and a classic topping (chives, dill, finely chopped red onion). The individual format lets you multiply refined bites and pass round elegant canapes, in the tradition codified by the great Russian and French tables.

The Caviar House Small Blinis carry forward the tradition of fine Russian gastronomy. The blini, a small leavened pancake made from flour and yeast, has accompanied caviar and salmon roe in the codes of Russian-style service since the nineteenth century. Its soft, lightly airy texture serves as a neutral setting that brings out the aromas of the main product. Our 16-piece format (small blinis) is designed for the aperitif and the drinks reception: each mini-pancake, already portioned, holds a touch of caviar, a spoon of crème fraîche and a classic topping (chives, dill, finely chopped red onion). The individual format lets you multiply refined bites and pass round elegant canapes, in the tradition codified by the great Russian and French tables.

The Caviar House Small Blinis carry forward the tradition of fine Russian gastronomy. The blini, a small leavened pancake made from flour and yeast, has accompanied caviar and salmon roe in the codes of Russian-style service since the nineteenth century. Its soft, lightly airy texture serves as a neutral setting that brings out the aromas of the main product. Our 16-piece format (small blinis) is designed for the aperitif and the drinks reception: each mini-pancake, already portioned, holds a touch of caviar, a spoon of crème fraîche and a classic topping (chives, dill, finely chopped red onion). The individual format lets you multiply refined bites and pass round elegant canapes, in the tradition codified by the great Russian and French tables.

The Caviar House Small Blinis carry forward the tradition of fine Russian gastronomy. The blini, a small leavened pancake made from flour and yeast, has accompanied caviar and salmon roe in the codes of Russian-style service since the nineteenth century. Its soft, lightly airy texture serves as a neutral setting that brings out the aromas of the main product. Our 16-piece format (small blinis) is designed for the aperitif and the drinks reception: each mini-pancake, already portioned, holds a touch of caviar, a spoon of crème fraîche and a classic topping (chives, dill, finely chopped red onion). The individual format lets you multiply refined bites and pass round elegant canapes, in the tradition codified by the great Russian and French tables.

The Caviar House Small Blinis carry forward the tradition of fine Russian gastronomy. The blini, a small leavened pancake made from flour and yeast, has accompanied caviar and salmon roe in the codes of Russian-style service since the nineteenth century. Its soft, lightly airy texture serves as a neutral setting that brings out the aromas of the main product. Our 16-piece format (small blinis) is designed for the aperitif and the drinks reception: each mini-pancake, already portioned, holds a touch of caviar, a spoon of crème fraîche and a classic topping (chives, dill, finely chopped red onion). The individual format lets you multiply refined bites and pass round elegant canapes, in the tradition codified by the great Russian and French tables.