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Gault&Millau's review
Carryout
Julien Houot and Thomas Barde have joined forces in Saint-Noblat, where each works in his own special way. A butcher and slaughterer, Julien selects his animals from within a 10 km radius. Thomas Barde, a charcutier for thirty years, and his team prepare everything cooked: black pudding (with chestnuts), crickets, andouillettes, hure, pâté de campagne, garlic sausage... and for festive days, a caterer takes care of receptions and preparations. The perfect way to live the good life in the country.
