Butchery
Pierre Revest follows a very straight line. He guarantees charcuterie made from meat from French pigs reared in good sanitary conditions, with traceability all the way to the plate in his homemade tourte, dry or smoked sausage, andouillette or head cheese. He's also a member of the Académie Gourmande des Charcutiers, which each year promotes an original recipe in the mouth and to the eye, prepared and sold by each member. It's L.E.X.C.U.S.E.: to see it is already to have none... to taste it.
