Our butcher, exploiting a famous establishment, counts amongst his clients the biggest luxury hotels and restaurants of the French Riviera.
The expertise and the spirit of tradition, the respect for the customer, the thoroughness of the selection criteria and the origins guarantee with an irreproachable quality of products strictly selected daily.
The amateurs will discover thanks to our recommendations the excellence of a sophisticated meat.
Endowed with a laboratory of cut with a European Agreement, our partner will propose you the best meats such as : the ox Charolais, Limousin, Aubrac or more exotic races as the Angus Hereford (Argentina), Black Angus (Scotland), Simmental (Germany) and Wagyu (Japan).
The lamb, the pork or the calf from best origins and the best breedings, The poultry brought up in the best conditions, the chicken, the guinea fowls, the ducks, the quails, the turkeys…
All products can be individually retailed according to the portions desired. All our cold cuts can be whole conditioned or sliced. All our products are vacuum-packed and labelled.