Delicatessen
Christophe Denoual settled in Ancenis, on the banks of the Loire, in 2006. He and his team are committed to a production process where nothing is left to chance. He doesn't hesitate to evaluate his skills and know-how through competitions. This three-time gold medallist for the best gogue (Anjou black pudding with blood, bacon and cream), silver medallist for rillauds and bronze medallist for rillettes de Mamers offers a carefully selected range of butchery products and delicatessen dishes (stuffed rabbit or beer butter), both fresh and canned.
