Carryout
Seven generations of Cariou in the business - who can beat that? Laurent and Thomas, the two brothers, took over from their father after having worked in a number of different establishments, giving them sufficiently solid experience in charcuterie and catering to continue the success story. Classics, but not just classics... regional products brought up to date with the famous coste pen breton (pig's head terrine spiked with garlic), champenoise-style ham on the bone or smoked tongue, all of which reveal a dynamic approach to preparation.
