L’OFFICIEL: Jason, thank you for joining us. Le Fumoir by Joe Bassili is an internationally celebrated brand, but you’ve recently expanded into the restaurant world with THREE CUTS Steakhouse & Bar. Before we dive into that, take us back to the beginning—how did Le Fumoir come to life?
Jason Bassili: It’s a pleasure. Le Fumoir’s story is deeply rooted in my father’s passion. In the 1980s, Joe Bassili traveled to the Shetland Islands to master the centuries-old craft of smoking salmon. He brought that knowledge back to Lebanon, where he established the first Le Fumoir in the mountains, perfecting the balance of tradition and quality. Today, we continue that legacy in Dubai, blending artisanal techniques with modern innovation to create a product that stands out globally.
Tradition is clearly central to Le Fumoir. How does that influence your approach to both the smokehouse and now, your restaurant?
Tradition is our foundation, but evolution is key. At Le Fumoir, we honor my father’s meticulous methods—hand-selecting salmon from Norway and Scotland, curing with natural ingredients, and smoking over oak wood for 18–24 hours. That same respect for craftsmanship carries into THREE CUTS Steakhouse & Bar. Whether it’s salmon or steak, we believe in sourcing the finest ingredients and treating them with precision.
THREE CUTS recently celebrated its first anniversary—congratulations! What inspired you and your father to venture into the steakhouse business, and how has the journey been so far?
Thank you! It’s been an incredible first year. For years, we’ve been known for our smoked salmon, but my father and I share a love for premium meats—especially dry-aged beef. We wanted to create a space where the same level of care we put into salmon could be applied to steak. When we launched THREE CUTS, the goal was to pay homage to the art of butchery, focusing on three signature cuts prepared with the same dedication to quality.
The response has been overwhelming. To not only be embraced by Dubai's diners but to also receive a 12.5 rating from Gault & Millau and be named "Best Newcomer" at the Hotel & Catering Leaders in F&B Awards 2024 within our first year is an achievement we are immensely proud of. These accolades are a testament to the hard work of our entire team and a powerful validation for a new, home-grown concept. It has firmly established THREE CUTS as one of Dubai’s go-to destinations for steak lovers.
How does THREE CUTS complement Le Fumoir’s identity?
Both brands are about elevating simplicity. Just as our salmon relies on time-honored smoking methods, our steaks are dry-aged in-house, seasoned minimally, and cooked to highlight their natural richness. We even feature a smoked salmon tartare on the menu—a nod to our roots. It’s all about letting premium ingredients speak for themselves. The critical and industry recognition confirms that this philosophy resonates just as powerfully in a steakhouse as it does in our smokehouse.
Let’s circle back to Le Fumoir—you’ve recently expanded into the U.S. market. What’s next for the brand?
We’re incredibly proud of how far Le Fumoir has come. Since last December, we’ve successfully expanded our distribution to the U.S. through strong partnerships with Chef Middle East and Chef Warehouse, introducing our premium smoked salmon to some of the most discerning chefs, hotels, and retailers across North America. The response has been fantastic—it’s a major milestone for us and a true testament to the quality and legacy of our brand.
Looking ahead, Asia is our next big chapter. We’re currently developing our presence in Singapore, Japan, and especially China, markets that truly appreciate craftsmanship and culinary heritage. These expansions are about building global bridges while maintaining the artisanal spirit that defines Le Fumoir.
We’re also working on exciting product innovations—from salmon burgers and salmon cream cheese to even exploring sustainable uses of salmon skin leather for design and fashion collaborations. Innovation keeps us moving forward, but always anchored in tradition.
Finally, what’s your ultimate vision for Le Fumoir and THREE CUTS?
To keep pushing boundaries while staying true to what makes us unique. Le Fumoir will always be about perfecting smoked salmon, and THREE CUTS has proven in its first successful year—honored by both critics and the industry—that our dedication to craftsmanship translates beautifully into the world of premium dining. Whether it’s through tech-driven efficiency in production or crafting unforgettable steakhouse experiences, we want to leave a mark on the culinary world—one slice, and one cut, at a time.
Thank you, Jason, for sharing your journey and ambitions with us.
The pleasure was mine.
For more information, visit www.lefumoir.co
