Butchery
In taking over the family business, Catherine, Valérie and Sophie have taken over a traditionally male-dominated profession, continuing in the footsteps of their father. Selection of whole carcasses of Charolais heifers, without a label, but with specifications signed by each of their six breeders. The milk-fed veal comes from local farms, as does the lamb, raised in Côte-d'Or and Saône-et-Loire. The result: tasty, tender meat.
