The best meats make the best dishes

A quality process with regional breeders

We do think that to make good dishes, we first need good meats. That may seem a bit simple but that was one of our first statement. And thus, we have set up in our early years a quality chart with the breeders we were working with. Our beef meat comes from Normandy cows we select ourselves each week. The veals also come from local breeders and are only fed with soft milk.

Our lambs come from the salted meadows around the Mount Saint Michel. And for pork meat, we only take barley flour bred pigs with a long breeding period (3 to 4 weeks longer than average breeding period) in order to get a soft, tasty and mellow meat.

Normandy recipes made by a quality caterer

We are from Normandy. We like our country and its products. Our recipes have been inspired by our grand mother Augustine and they respect this tradition. Have you ever tasted a Norman hotpot, a Blanquette de veau à la crème d'Isigny or a Boudin campagnard normand. We make our products at a small scale with a special care for their cooking. A good cooking process keeps to the meats all their softness and their taste. And we are rather proud of the results we get... If you taste them, feel free to send us back your comments...