Limousin cattle
Family farm in Limousin
Haute-Vienne, 90 km away
Cattle raised on grass from spring to autumn, hay from the farm in winter.
Butcher · charcuterie
We can tell you where every piece comes from.
Beef, lamb, pork and poultry from farms we know, cut to order, and charcuterie made in our workshop.
- Origin and breed on every label
- Cut the way you will cook it
- Sausages and pâtés made here
On the counter
House specialitybeef
Côte de bœuf
€42/kg
Rib on the bone from Limousin cattle, matured three weeks in our cold room. Around 1.2 kg for two to three people.
Born, raised and slaughtered in France. Limousin breed
beef
Sirloin steak
€38/kg
Faux-filet with its rim of fat, tender and full of flavour, cut to the thickness you like.
Born, raised and slaughtered in France. Limousin breed
beef
Beef fillet, tournedos
€52/kg
The most tender cut, sliced into thick tournedos, barded on request for a festive meal.
Born, raised and slaughtered in France. Limousin breed
lamb
Rack of lamb
€45/kg
Rack of lamb with the bones trimmed, ready to roast whole or cut into chops.
Born, raised and slaughtered in France
pork
Pork chops
€16/kg
Thick-cut chops from pigs raised on straw, with their fat to keep them tender.
Born, raised and slaughtered in France
poultry
Whole farm chicken
€11.50/kg
A whole chicken from a farm in the region, drawn and trussed, ready for the oven.
Raised and slaughtered in France
Our breeders
We buy whole animals from a few farms we know. Here is where they are and what they raise.
Lambs raised with their mothers
Sheep farm on the Causses
Aveyron
Lambs raised on their mothers' milk, then on the farm's grass and cereals.
Pigs raised on straw
Pig farm on straw
Sarthe, 40 km away
Pigs raised on straw bedding, fed with cereals grown on the farm.
Slow-growing chickens
Poultry farm
Loir-et-Cher, 60 km away
Chickens with outdoor runs, delivered every week. Capons and turkeys at Christmas.
How we work
We know where it comes from
We buy from breeders we visit, and we tell you the breed and the region. The legal origin is on every label.
Cut to order
Thickness, weight, boned or not, tied for roasting: tell us how you will cook it and we cut it for that.
Made here
Sausages, pâtés and terrines are made in our workshop behind the shop, with our own meat.
Advice with every cut
How long to rest it, what temperature, which cheaper cut does the job: ask, it is part of the job.
Ordering
1
Tell us what you need
The cuts, the weight or the number of people, and how you will cook them.
2
We call you back
To confirm, suggest a cut if one is missing, and give you a price.
3
We prepare it for the day
Cut, tied, packed and labelled with your name.
4
Collect and pay at the shop
No payment online: you pay at the counter when you collect.
Holiday orders
Christmas, New Year, Easter: capons, stuffed poultry, roasts and our foie gras are prepared to order. Order early: the last days before a holiday fill up fast.
Christmas orders: until 20 December
Opening hours
- Tuesday to Saturday
- 8 a.m.–1 p.m., 3:30–7:30 p.m.
- Sunday
- 8 a.m.–1 p.m.
- Monday
- Closed
12 Grande Rue, by the church
Heard at the counter
"They told me the breed and the farm of the côte de bœuf. And which cheaper cut to try next time."
"I asked for a roast for eight and how long to cook it. It came tied, with the time written on the paper."
"The capon for Christmas, ordered in early December, ready on the 24th at nine. And the stuffing was theirs."
Order for collection
Tell us the cuts and the weight, or the dish and the number of people. We call you back with a price, then it waits for you at the shop.
Rather talk about it? Call the shop:01 23 45 67 89