Butchers Seine-Maritime

Everyone knows the reputation and quality of the products of Didier Foulogne, butcher, and catcher on the heights of Rouen. In order to satisfy a demanding clientele and show them the breadth of his talents, the craftsman created the Workshop, an annex located at 1975 Road of Neufchâtel. The store has a large window overlooking the street, where you can follow the entire preparation of the cooked products and dishes. Complete transparency by Didier Foulogne and his team to share the love of the beautifully crafted products with their clients.

A tiny trade that does not pay a mine. And yet you are well in one if it is the best butchery in the city. Patrice works meticulously with his meat products of an impeccable and recognized quality of all meat lovers. Here you will find beef-race beef, pre-salted lamb in season, pig fed pork, and the red label Rouge race. You will have understood it, we are in the top of the taste range. And the boss tries to make meat well-suited to maximize the taste and tenderness of the product. There is also a very good breakfast buffet and some typical culinary preparations are also very popular with the regulars.

Quality, variety and freshness are the philosophy of Valérie and Frédéric Dandre. Set in Quincampoix for two years, the couple of craftsmen have been awarded the Grand Prix Excellence in Black and White Boudin in 2009. In addition to the wide choice of products for a clientele committed to local products and their natural products, they also offer a creamery radius where only organic products are sold: cheese, yoghurt, etc. In the shop, nothing is industrial. Everything is done on-site, in the image of ham, sausage, sausages and breast, smoked in the garden. Alongside the hot entries, the thousand-crêpes based on avocado and seafood products, thrive Yerville chicken, Landes poultry, cider and Neufchâtel of the country of Bray, the fresh cream and farmer butter. From one week to the next, the roasts dress in the fashion Orloff, Dijon, Richelieu way or Bavarian, not forgetting the roast of duck with figs as well as parmentier of black sausage… pears! Ideal after having taken an aperitif of verrines, spades en or surprise bread offered by the Dandre. And if you are in a hurry, no worries: there are also the dishes of the day! All this with a smile and good advice to cook all these good products.

On the way to the Saint-Marc market, this butcher's shop is the perfect place to round off your shopping. The butcher, Thierry Simon, is renowned among Rouen gourmets for the quality of his products and his bonhomie. His stalls are overflowing with stuffed roasts, pâtés de campagne and other regional products, fillets of local poultry, cuts of veal and beef, and ready-made meals. Quite simply, there's something for everyone! Enough to delight carnivores who queue for long minutes to find the best cuts.

A formula that has proved its worth and therefore does not need to be changed: lots and lots do you want it! " Family "for many families and freezers," barbecues "for summer," whole of the week "for promotions," picnics "with cold meats… in short, that good and good business to make your eyes closed.

Certified Mercure of Gold, the Laiguillon house, which has been established for years, offers many homemade specialities: artisanal meats, black boudin, rabbit butter, duck à l'orange, turkey, or a wide selection of paupiettes. Meat enthusiasts will be delighted to assist you.

A poultry craftsman who, before settling in Place des Halles-Centrales, frequented the markets. Here you can find high-end poultry. You can buy your whole chicken, but you can also have it prepared. For this, Fabrice provides you with a variety of options such as basquaise or exotic, among others. You may be tempted by fresh, homemade livers, which you can pair with the quails offered whole or boned.

Pork ribs for tomorrow, a roast beef for Saturday noon, and a few herb-grilled if you're lucky that the weather is fine this weekend. And for this evening? Not too eager to cook, then let us have a home preparation.

Far from the look of a traditional butchery, this young butcher-boucher has been able to create a new image of the profession while respecting traditions - uniform and love of work well done. Everything is there. Whatever cut you want, it will be prepared. Cherry on the cake, fresh pasta made on the spot before your eyes. As for the aromas escaping from rotisseries, there is no doubt that you will not remain insensitive. When the craftsman becomes an artist…

Hailing from Paris, Yohan Fresnay and his wife took over Michel Lecoq, established in Mesnil-Esnard for some years. A challenge for this couple of olds who has responded to the demand of a clientele that is accustomed to a very high quality. Meat of French origin, the lamb and veal of Poitou-Charente, poultry Label Rouge, farmer, pig The grain, beef of tradition screwworm and the Limousin, as many assets as Yohan Fresnay carries, whose imagination has no limits. His strong point? Raw bouchères specialities such as the old roast roast with beef fat, the Italian roast, the completely boneless chapon stuffed with Normandy and the caterer that it created upon arrival and then developed. Yohan Fresnay and his team offer you four menus in a cold buffet as well as thematic dishes, such as couscous and paella, of course homemade as the rest. With a welcome and advice always at the meeting!

A real institution in the Croix-de-Pierre district, the butcher's shop of David Omont and Bernard Vaillant is a must for all lovers of sausages, foie gras, and white and dry hams made in the traditional way. Referenced by the Compagnons du goût, a group that brings together the best butchers and delicatessens in France, this establishment has received numerous awards for the quality of its products and in particular for its famous white sausage with spices. The two friends also received a reward for their delicious foie gras. An excellent address not to be missed.

La Maison Bizet, founded in 1948, specialises in fermila poultry, as well as home-cooked meals and culinary preparations such as osso buco, stuffed quails with port and grapes, stuffed tomatoes or poppies à la Provençale. These dishes are crafted directly at the butchery. The flagship products remain, of course, the meat of butcher tradition, selected on the exclusive basis of traceability and quality, as well as the charcuterie, which is cut and prepared before your eyes on the two major central counters of this establishment where the good mood prevails.

Whether it's a farmer's chicken (roast or not), a rabbit to cook, or a kid in season, it would be a crime to go elsewhere when you go to Old Market Square. Beef roast is desired, and the advice of the masters of cooking time is always very wise. The place has also made an excellent reputation for blocks and game. And to accompany these delicious dishes, cheeses, desserts, wine, and small grocery stores are also available on-site.

Quality, requirement, know-how, tradition… In a few words, the philosophy of this discreet but very famous house of the rue de l'Epicerie. Located just a few meters from the Cathedral, this butchery works only with high-quality meat with impeccable freshness and traceability. The house has recently changed its owner, but it always favours products that are well known. We know what we sell, and we don't sell anything else. You can even find products that are already cooked. It's not uncommon to have to queue for long minutes before you can be served, both in the shop and by the Rouennais. A good address, the right one!