Meat and poultry sales Essonne

Olivier Lienard will surprise you on every occasion. The butcher of Saclas favours the quality of his meat, but also originality by blending sweet and savoury, such as turkey sauté with orange and chocolate, or grilled mango flavoured chicken. Don't hesitate to come and meet this butcher who tries to surprise his clients in all circumstances. A butcher who accompanies you on all occasions. Real surprises to discover. 

The Butchery of the Park is a meeting with Cédric Nephew, a butcher who will surprise you with many creations such as the eastern lamb rôti, the roast lamb stuffed with merguez and mint or the roast pork to Normandy with apples, mustard, and cooked in cider; a great moment in perspective! Home gras will tell you that the essonnien foie gras can often be cited as an example. 

Over the years, the shop of Valérie and Olivier Margerie has become a real reference to the quality of its products. You will find all the ingredients to make your meal a success every day or for some beautiful family occasions. Do not hesitate to taste certain specialities that have earned the owners of the premises several rewards: garlic salami, country bowl, head cheese, but also white boudin and black boudin.

" Quality one day, always quality "a motto that could be that of Florian Raes. The main names of French meat garnisse his gate like Anvial for beef, veal, pork, partly with flaxseed and Le Baronet for Lamb. Guarantee of constant quality to prepare its tastier specialities: Normand pork roast, with boudin and candied apples, roquefort beef roulade… Do not go through this butchery without tasting the fat and figs liver but also the whole range of Volailles poultry, Red Label.

From traditional, high-quality cooked meats to innovative, modern and original preparations presented in a beautiful boutique, this is the menu proposed by Francis Lacroix. Head cheese, gras duck, and perfumed marbled goose goose, or Dourdannais block, an opponent's campaign block, or the white boudin truffé, Francis Lacroix makes the beauty at the charcuterie. Depending on the period of the year, you will succumb to its white boudin nougat, stuffed with fatty liver with pistachio and grapes for an entrance or périgourdin or, a gingerbread of apples and foie gras.

A real immersion in Alsace based on sauerkraut, baeckeoffe, strudel, kouglof, flammekueche, smoked collar and sausage. " The City of Strasbourg "carries its name well. In the middle of Essonne, Ludovic Coutelle, a craftsman who is not Alsatian, offers quality production that will make your daily meal or family celebrations happy. All the products sold by Ludovic Coutelle are made by this Alsatian cooking Enthusiast. At the end of the year, the caterer placed on salmon and crab shells, on the salmon cone with a green asparagus foam or on foie gras moss.

Located in the heart of Intermunicipality, Luc Lostanlen settled in the summer of 2012 in Intermunicipality for the greatest pleasure of the clients. This gourmet catering service accompanies your large festive appointments or daily meals with a wide range of quality products. Rillettes and terrine to Bourgogne snails by not a multitude of homemade dishes; This establishment is a well-known place of the most demanding tastes. Do not hesitate to test Colmar of duck fat livers "truffé". A beautiful address to discover!

Alexandra and Sébastien Letourneau, who love their profession, will definitely take you through traceability, the quality of the products they offer, but also the originality of prepared meats.
Located on the square of the centre of Intermunicipality, this quality butchery will offer you a leg Cavaillon cooked in snails butter, a roast stuffed with Roquefort, a filet cute to figs, rabbit and calf paupiettes. The pleasure of your taste buds.

A charuterie butchery that proposes to make discoveries like the Italian veal roast, a tasty recipe based on veal cutlets, white ham, raw ham, parsley and grated Gruyère cheese. An original idea that you won't find anywhere else. You can also try the roast of lamb with chanterelles snail butter or Provençal lamb roast. This Ali Baba cave will offer you many aromas treasures like the mignon filet with bacon and paprika, to put an exotic touch on your plates. An institution that knows how to innovate and surprise you.

Elected a better worker in France and a champion of master butchers, Thierry Duterte is a specialist in quality meat. Beef of Aquitaine, calf of Limousin or Périgord, Breton pig, Red Label poultry are guarantees of the great knowledge of this corbeillois butcher.
And on his yard, try the stuffed veal roast stuffed peppers, apricots or prunes, veal paupiettes with stuffing ham, Le pig. When you pousserez the doors of this butchery, let yourself be tempted by the homemade gras. A real treat!

Don't look for anything other than quality at Laurent Chartrain. A butcher who can choose beautiful limousines and! heifers in Aquitaine to then prepare meat for the perfect end grain. Its roasted onglet of hotel master butter or its veau veal roasts are pure pleasures for your mouth. Pork label Rouge, tender lamb of Poitou-Charentes, Volailles poultry are also all year round on his outlet. 

Alain Lallemand is a passionate man who will be approvisioner in his native Pole. He chooses cows on foot having calved at least once what gives a little @ meat even more tasty after being rassie. A high quality slaughter that offers calves under the mother, pigs and lambs of French origin. Butcher's Specialties: the roast of Italian veal with Emmental and Parma ham, the supreme of fowl in winter, stuffed with grape, fig, cèpe or girolle, and rabbit paupiette with prunes.

Thierry Duterte was elected Best Workers in France and a European champion of master butchers. Recognitions that say much about the qualities of this essonnien butcher. He knows how to choose the meat that will accompany all your meals: Blonde beef, calf of Limousin or Périgord, Breton pig, poultry label Rouge. Don't hesitate to taste specialities like roast stuffed veal with sweet peppers, apricots and prunes, its veal paupiettes with ham stuffing or Orloff pork. Don't go into this butchery without asking for the home fat liver. Pure pleasure!

Pork, beef, veal, poultry, nothing missing from Jean-Marc Renaudin. Its specialities attract clients from all Essonne: Orloff calf roast, rabbit thigh to shallots fondue, hunter rabbit thigh, melon lamb to snail butter, roquefort roast, roquefort beef with bone bone, foie gras, maison, chapon, Chapon and guinea fowl. A real meeting with a butcher who knows how to give his ridiculed to his stall.

José and Sandrine Morgadinho are butchers who love their profession. Their meat will offer you quality meat prepared carefully. High-open poultry and cereals are quality guarantees. The meat comes from the Limousin and the prestige blason blason offers the guarantee of high-end meat. In the stall, you will be seduced by the cute revisited revisited in goat cheese or strasbourg cheese stuffed with sausages in Frankfurt and Emmental. Not to mention all poultry for gourmet holidays. 

Boucherie butchery is a broad choice of meat: Blonde beef from Aquitaine, Breton pork high to flax, poultry from Landes and Vendée. These meats are the basis of the delicious preparations of this meat, such as the cute filet in the goat and black cherry jam, the roast marinated in Burgundy, the roast of fowl stuffed with fatty and chanterelles liver, the melon of chapon to fruit and ceps. Let yourself be tempted by canardelles and various duck-based recipes such as the duck filet in foie gras and onions.

Jackie Rousseau will be the partner of your beautiful opportunities with family or friends. For the year-end celebrations, he will propose all the classics of the genre: smoked smoked salmon, foie gras of goose accompanied with fine lamellae, but also white boudin with cresson. The opportunity to enjoy unique creations like the millecrêpes, a surprise bread revisited with stuffed pancakes stuffed with salmon and shrimp, to surprise your guests. And for a chic touch, choose the land verrines: a real delight!

White ham, black sausage, white sausage, or roasted sausage, the sausage has no secret for Sylvain Gasdon. A cheese maker who regularly tries to surprise his customers with innovations: rabbit, fennel and dried vegetables, poultry and lemon. Let yourself be tempted by its thick foie gras, perfect for an Australian lobster prepared in Paris. You will also be able to sample his terrine. 

Teddy Goyet is above all a person committed to the planet, a rigorous choice of organic products and packaging. The products are carefully selected and come partly from gâtinais (honey, saffron, cheeses, beer…). His stroke of heart: chicken aiguillettes with gâtinais honey and roasted sesame, slowly cooked in the oven. You can replace your midday sandwich with a meal packed from the day and delivered in a bio-degradable packaging.