Butchery
The meat comes from Math's own farm, and is directly traceable: Limousin cows raised in the open air produce choice cuts, low in fat and with a delicate texture. Alexandre Math, "Quali Chef", cooks all charcuterie preparations. Pâtés, andouillettes, boudins and foies are produced in his laboratory, as are the catering dishes boeuf bourguignon, bœuf braisé, potée lorraine, tête de veau sauce gribiche, with a well-trained team.
