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37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

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Boucherie Charcuterie Gargantua

84110 VAISON-LA-ROMAINE
Butchery
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Secondary activities Carryout | Delicatessen
Services Click&Collect | Online shop
Gault&Millau's review
Butchery Butcher Gilles Digle makes all his own charcuterie, except for cured meats, for lack of a drying room. He wants his pigs to be killed at full moon (the products keep better) and flavors his sausages with garlic marinated in red wine. Another sausage, this one cooked, has been a hit for the past five years: Pontias with Nyons olives. Coarsely chopped and fermented overnight in a mixture of dried fruit and black olives, it can be eaten hot or cold. It's light, aromatic and so delicious you'll be hard pressed to stop once you've tasted it.
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Address 40 Cours Taulignan
84110 Vaison-la-Romaine
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