Butchery
Paul and Joris, grandsons of artisan butchers, welcome you to the Boucherie Brédoise. They offer exceptional meats selected in partnership with local breeders. In particular, the beef is Chalosse IGP (Protected Geographical Indication) and Label Rouge, matured between 3 and 5 weeks. The veal is a milk-fed veal from the Dordogne, raised on Paul's grandmother's property. Petit Prince lamb is the second exceptional vintage of Pauillac lamb. Finally, Duroc Label Rouge pork is free-range and comes directly from the Basque country.
