Carryout
Originally a butcher's shop set up in Angoulins in 1984, it was moved to La Rochelle in 1997, then taken over by the Martius children, a line of gourmet craftsmen trained in charcuterie, patisserie and chocolate-making. As a result, the company is well equipped to offer a diversified range of products on a large surface area. Roast quail with red berries, fillet of beef with morel mushroom sauce, duck foie gras with truffles - these are just a few of the traditional delicatessen preparations, and all are guaranteed to please. And let's not forget the sweet section, also up to scratch.
