Carryout
Patrice Barbé, son of a butcher, is based in the center of Louviers, where he opened his doors in 2000. Specializing in boudin blanc, for which he won European medals in 2003 and 2013, as well as rillettes and foie gras, this artisan follows traditional methods in his preparations. Everything is homemade, except the sausage. Bleu-Blanc-Cœur farmhouse pork raised on linseed ensures impeccable quality. He also offers takeaway meals, including paella, on site or delivered to your home, and buffets to order.
