Butchery
This breeder's grandson has kept close ties with the profession. In particular, with Charles Dufraisse's son Georges, who, from the depths of the Périgord, prepares for him his famous Coutancie beef, raised in the style of Kobe beef (fattened exclusively on dry cereals and beer, with 6 liters a day, to benefit from the caloric qualities of hops).
