Butchery
In the Meuse department, Alexandre Polmard carries on a tradition of livestock farmers and butchers that has been established in Saint-Mihiel for six generations. On the family farm, which spans about 120 hectares, he and his father, François, raise heifers born in the Landes region that arrive at 120 days of age—all of the Blonde d’Aquitaine breed. This yields lean meat that is less fatty and more flavorful, which is aged and then “hibernated”—a technique developed by his father that freezes the meat at a very low temperature at the optimal stage of aging. Be sure to try this remarkable beef skirt steak, aged for 34 days, with a texture so fine that the long fibers have disappeared. The meat is sold at the butcher shop in Saint-Mihiel, which also operates as a restaurant.
Map
9 Place du Saulcy, 55300 Saint-Mihiel, France
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