Butchery
Joël Mauvigney has been in the business for over forty years. He likes to revisit the fundamentals of authentic charcuterie, bringing it up to date with developments in gastronomy and presentation techniques. His specialities include sausages, old-fashioned boudin, terrines, fromage de tête, gratons, fricadelles... He's also a man who does a lot for his profession. Meilleur ouvrier de France in 1986 and president of the charcutiers traiteurs union, he has launched three national competitions, which reward the best among them. Jauffrey, one of his children, looks set to take up the family torch.
