Family farm in Limousin
Haute-Vienne, 90 km away
Limousin cattle
Cattle raised on grass from spring to autumn, hay from the farm in winter.
Holiday orders are open
The centre of your table, prepared by your butcher.
Capons and stuffed poultry, roasts tied and barded, tournedos and our foie gras: order now, collect on the day, nothing to do but cook.
The year's holidays
Christmas
Capons, turkeys, stuffed poultry, fillet, foie gras
New Year
Tournedos, rack of lamb, game birds to order
Easter
Leg and shoulder of lamb, boned and tied
Ideas for the table
beefHouse speciality
Côte de bœuf
Rib on the bone from Limousin cattle, matured three weeks in our cold room. Around 1.2 kg for two to three people.
Born, raised and slaughtered in France. Limousin breed
€42/kg
beef
Sirloin steak
Faux-filet with its rim of fat, tender and full of flavour, cut to the thickness you like.
Born, raised and slaughtered in France. Limousin breed
€38/kg
beef
Beef fillet, tournedos
The most tender cut, sliced into thick tournedos, barded on request for a festive meal.
Born, raised and slaughtered in France. Limousin breed
€52/kg
lamb
Rack of lamb
Rack of lamb with the bones trimmed, ready to roast whole or cut into chops.
Born, raised and slaughtered in France
€45/kg
pork
Pork chops
Thick-cut chops from pigs raised on straw, with their fat to keep them tender.
Born, raised and slaughtered in France
€16/kg
poultry
Whole farm chicken
A whole chicken from a farm in the region, drawn and trussed, ready for the oven.
Raised and slaughtered in France
€11.50/kg
What we do for your holidays
Cut to order
Thickness, weight, boned or not, tied for roasting: tell us how you will cook it and we cut it for that.
Made here
Sausages, pâtés and terrines are made in our workshop behind the shop, with our own meat.
We know where it comes from
We buy from breeders we visit, and we tell you the breed and the region. The legal origin is on every label.
Advice with every cut
How long to rest it, what temperature, which cheaper cut does the job: ask, it is part of the job.
1
Tell us what you need
The cuts, the weight or the number of people, and how you will cook them.
2
We call you back
To confirm, suggest a cut if one is missing, and give you a price.
3
We prepare it for the day
Cut, tied, packed and labelled with your name.
4
Collect and pay at the shop
No payment online: you pay at the counter when you collect.
Our breeders
We buy whole animals from a few farms we know. Here is where they are and what they raise.
Sheep farm on the Causses
Aveyron
Lambs raised with their mothers
Lambs raised on their mothers' milk, then on the farm's grass and cereals.
Pig farm on straw
Sarthe, 40 km away
Pigs raised on straw
Pigs raised on straw bedding, fed with cereals grown on the farm.
Poultry farm
Loir-et-Cher, 60 km away
Slow-growing chickens
Chickens with outdoor runs, delivered every week. Capons and turkeys at Christmas.
Christmas regulars
"The capon for Christmas, ordered in early December, ready on the 24th at nine. And the stuffing was theirs."
"I asked for a roast for eight and how long to cook it. It came tied, with the time written on the paper."
Opening hours
- Tuesday to Saturday
- 8 a.m.–1 p.m., 3:30–7:30 p.m.
- Sunday
- 8 a.m.–1 p.m.
- Monday
- Closed
12 Grande Rue, by the church
