Delicatessen
Anthony Brisse has taken over a well-known charcuterie in Neuvy, run by a professional who had been in the business for over 20 years. Antony first joined the business as an apprentice, trained by Christian Sabarly, and naturally took over the reins in 2012, when his mentor retired. Since then, he has gone his own way. In the same year, Qualichef certification confirmed the expertise of this promising young charcutier, who has mastered andouillette à la ficelle, rillettes, jambon blanc, garlic sausage and other specialties.
