Butchery
Surrounded by a team of passionate professionals, Stéphane Vincent took over this forty-year-old butcher's shop in the spring of 2025, some twenty kilometers from the famous resort of Les Rousses. The butcher's shop, which won a silver medal in the best black pudding competition organized by the bouchers-charcutiers de France, honors the profession by selecting quality breeds (Blonde d'Aquitaine, veal raised under the mother, bleu-Blanc-Coeur pork, local lamb, Bresse free-range poultry) that butchers retail or shape into butcher's preparations (stuffed roasts, paupiettes), or delicatessen products such as pâtés en croûte, Morteau sausages, cabbage sausages. Cooked dishes are also concocted according to the season (paella, pizza, couscous, trout with morels, salads in season...) and catering proposals such as cold and/or hot buffets, charcuterie and/or cheese platters for your events, to order. A butcher's shop as we like them, with entirely homemade products.
