Butcher
Meat, prepared in front of you
At the counter, every cut is selected, trimmed and prepared to order. You describe the dish, we prepare what you need.
The counter
The right cut, the right way
Sliced thin for a quick pan-fry, thick for the grill, tied for the oven or diced for a slow cook: the cut adapts to your cooking, not the other way round.
We take the time to advise you on the cut, the quantity and the cooking. It is slower than a self-service aisle — and that is precisely the point.
Meat guides
Understand every meat
Tap a meat to discover its cuts, the cooking methods that suit them and our recipes. These guides are editorial: they do not describe today's stock.
Beef
Cuts for grilling, roasting and braising, trimmed and sliced to the thickness you like.
Veal
Escalopes, chops, roasts and braising cuts for Sunday dishes.
Lamb
Legs, racks, chops and shoulders, tied or boned to suit your recipe.
Pork
Chops, tenderloins, roasts and belly, prepared at the counter.
Poultry
Whole birds and portions, trussed and ready to cook.
Butcher's preparations
Skewers, paupiettes, stuffed cuts and marinades prepared in the workshop.
The hand
A craft you can see in the hands
Trimming, boning, tying: skills learned and repeated, that make the difference on the plate.
A cut in mind?
Call us, we will prepare it
For a special occasion or a specific cut, a phone call is all it takes.