Carryout
World Champion medals for Catalan sausages, finalist medals for pâté croûte and black pudding medals are all proof that Thibault Gonzales is an artist. His credo is taste, craftsmanship and high-quality raw materials. "I'm the grandson and son of pork butchers. I have to honor them. And in artisan, there's art!" he says mockingly, and rightly so, given the demands of his profession. At the crossroads of cooking, baking and charcuterie, he creates remarkable delicacies for you and the chefs of fine tables, such as his galette charcutière, Pithiviers, duck pie... The range varies with the seasons. Of course, his terrines, pâtés and other sausages are also a delight. Alongside his "haute couture" charcuterie are French-style sushi from his partner, Laetitia Calmon Castex. "Laetitia combines local produce - foie gras, truffles, citrus fruits, etc. - with Japanese culinary art," explains Thibault. These are truly tasty artisanal jewels. Order now!
