Recipes

A tradition of taste

I grew up in Aveyron. Aveyron is one of these places in France where there is a real gastronomic tradition with specialties such as the famous Roquefort cheese and other pork made products such as the dry sausage. I studied in the famous Meat-trade School of Paris. I then came in Aveyron and I launched my first butcher shop in Bozouls. I then moved to Sebazac close to Rodez. I only prepare products from Aveyron and do my best to emphasize their qualities.

Defending local recipes

I like to look for and prepare old recipes. My specialties of stewed beef (coufidou) or veal are local recipes that I have re-interpretated. The word "coufidou" comes from the verb "couffir" which is a synonym of "stew" in old French.

I also prepare "les pétites" that are a kind of tripoux typical of the Rouergue region.

I am currently working on an old recipe called "farsou". It was a very popular recipe in the early 1900's and before. It is made of chopped bacon, different meats, vegetables such as dandelions or overripes, wheat flour, eggs...

I like to use other products from Aveyron in my recipe. Roquefort is one of the more famous specialty of Aveyron and so, I had the idea to prepare a dry sausage with roquefort which is know also very famous. You can also taste Marcillac wine (another specialty made in Aveyron) in my doe stew recipe.