Limousin cattle
Family farm in Limousin
Haute-Vienne, 90 km away
Cattle raised on grass from spring to autumn, hay from the farm in winter.
Dry-aged beef · fine cuts
Time is our best ingredient.
Beef from breeds raised for meat, hung on the bone in our aging room for weeks, then cut in front of you.
Reserve a piece
What maturing changes
Hanging the meat lets it lose water and become more tender, while its taste concentrates. We tell you how long each piece has spent in the room.
Fresh, about 10 days
Bright red, mild, juicy: for tartare and quick cooking.
Around 3 weeks
More tender, a deeper beef taste: the right balance for a côte.
5 weeks and more
Very tender, notes of hazelnut: on order, in small quantities.
In the window
Born, raised and slaughtered in France. Limousin breed
Côte de bœuf
Rib on the bone from Limousin cattle, matured three weeks in our cold room. Around 1.2 kg for two to three people.
House speciality€42/kg
Born, raised and slaughtered in France. Limousin breed
Sirloin steak
Faux-filet with its rim of fat, tender and full of flavour, cut to the thickness you like.
€38/kg
Born, raised and slaughtered in France. Limousin breed
Beef fillet, tournedos
The most tender cut, sliced into thick tournedos, barded on request for a festive meal.
€52/kg
Born, raised and slaughtered in France
Rack of lamb
Rack of lamb with the bones trimmed, ready to roast whole or cut into chops.
€45/kg
Born, raised and slaughtered in France
Pork chops
Thick-cut chops from pigs raised on straw, with their fat to keep them tender.
€16/kg
Raised and slaughtered in France
Whole farm chicken
A whole chicken from a farm in the region, drawn and trussed, ready for the oven.
€11.50/kg
Our breeders
We buy whole animals from a few farms we know. Here is where they are and what they raise.
Lambs raised with their mothers
Sheep farm on the Causses
Aveyron
Lambs raised on their mothers' milk, then on the farm's grass and cereals.
Pigs raised on straw
Pig farm on straw
Sarthe, 40 km away
Pigs raised on straw bedding, fed with cereals grown on the farm.
Slow-growing chickens
Poultry farm
Loir-et-Cher, 60 km away
Chickens with outdoor runs, delivered every week. Capons and turkeys at Christmas.
The way we work
We know where it comes from
We buy from breeders we visit, and we tell you the breed and the region. The legal origin is on every label.
Cut to order
Thickness, weight, boned or not, tied for roasting: tell us how you will cook it and we cut it for that.
Advice with every cut
How long to rest it, what temperature, which cheaper cut does the job: ask, it is part of the job.
Made here
Sausages, pâtés and terrines are made in our workshop behind the shop, with our own meat.
1
Tell us what you need
The cuts, the weight or the number of people, and how you will cook them.
2
We call you back
To confirm, suggest a cut if one is missing, and give you a price.
3
We prepare it for the day
Cut, tied, packed and labelled with your name.
4
Collect and pay at the shop
No payment online: you pay at the counter when you collect.
Opening hours
- Tuesday to Saturday
- 8 a.m.–1 p.m., 3:30–7:30 p.m.
- Sunday
- 8 a.m.–1 p.m.
- Monday
- Closed
12 Grande Rue, by the church
01 23 45 67 89Worth the drive
"They told me the breed and the farm of the côte de bœuf. And which cheaper cut to try next time."
"I asked for a roast for eight and how long to cook it. It came tied, with the time written on the paper."
"The capon for Christmas, ordered in early December, ready on the 24th at nine. And the stuffing was theirs."
Order for collection
Tell us the cuts and the weight, or the dish and the number of people. We call you back with a price, then it waits for you at the shop.
Rather talk about it? Call the shop:01 23 45 67 89
