Butchery
A butcher for 15 years—and for the past 8 years at this establishment, founded in 1987, which he recently purchased from his former boss, Ulrich Douasbin—Ulrich, along with his wife, who assists him with management and shop operations, selects his meats in Normandy: veal and beef from Charolais, Limousin, Blonde d’Aquitaine, and Normandy breeds; lamb from the Vendée; Normandy pork; and poultry from the central Manche region—all of which are of exceptional quality in terms of both nutrition and flavor… Receiving whole carcasses, the butcher and his teams cut them into pieces for home cooking and others that they transform into ready-to-cook preparations such as veal paupiettes, Orloff-style pork roast, skewers, and cordon bleu with house-made chorizo, sausages… These offerings are crafted according to the principles of French culinary art as Ulrich learned them, just a short walk from the city of Cherbourg-en-Cotentin and its famous Cité de la Mer, in the artisanal district.
