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.
Barbecue season is here
Tell us how many. We tell you what to grill.
Côtes, brochettes, homemade sausages and merguez, marinated on request. Order on Thursday, collect on Saturday morning.
Order for Saturday
How much, and how long
Rough guides from the counter. Grills vary: we tell you more when you order.
Per person
200 to 250 g of meat
A little more if it is the only dish, a little less with plenty of sides.
- Sausages, merguez
- 12–15 min
- Côte de bœuf, 4 cm
- 6–8 min a side
- Lamb chops
- 2–3 min a side
- Chicken skewers
- 10–12 min
For the grill
€42/kgbeefHouse speciality
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.
Born, raised and slaughtered in France. Limousin breed
€38/kgbeef
Sirloin steak
Faux-filet with its rim of fat, tender and full of flavour, cut to the thickness you like.
Born, raised and slaughtered in France. Limousin breed
€52/kgbeef
Beef fillet, tournedos
The most tender cut, sliced into thick tournedos, barded on request for a festive meal.
Born, raised and slaughtered in France. Limousin breed
€45/kglamb
Rack of lamb
Rack of lamb with the bones trimmed, ready to roast whole or cut into chops.
Born, raised and slaughtered in France
€16/kgpork
Pork chops
Thick-cut chops from pigs raised on straw, with their fat to keep them tender.
Born, raised and slaughtered in France
€11.50/kgpoultry
Whole farm chicken
A whole chicken from a farm in the region, drawn and trussed, ready for the oven.
Raised and slaughtered in France
From the counter to the grill
Cut to order
Thickness, weight, boned or not, tied for roasting: tell us how you will cook it and we cut it for that.
Made here
Sausages, pâtés and terrines are made in our workshop behind the shop, with our own meat.
Advice with every cut
How long to rest it, what temperature, which cheaper cut does the job: ask, it is part of the job.
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.
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.
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.
Weekend regulars
"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."
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
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