Maison Bâtard’s cured and smoked king salmon with gribiche sauce

In our October 2025 issue, we turned the spotlight onto French mecca Maison Bâtard, where the recipes that have become standouts star exceptional produce. Chef Adam Sanderon’s cured and smoked king salmon with gribiche sauce is no exception.

“This is a much-loved French bistro classic with the sauce gribiche something like the OG tartare sauce,” says Sanderson. “We use Ōra king salmon that has a [high] fat content, which adds a buttery mouthfeel. Light smoking elevates…