Butchery
A "boucherie paysanne" dedicated to its core business of meat, sourcing the best breeds directly from producers: Parthenaise, Rouge des Prés and Jersiaise for beef, Vendée lamb, Vendée, Gascon black or Kintoa pigs, Rennes cuckoo and yellow cou nu for poultry. The finest cuts are displayed in refrigerated showcases, and you'll also find a fine selection of charcuterie, including boudin, saucisson, ventrèche and prepared meats (ventrèche, paupiette, polpette, marinated spiders, etc.).
