Butchers France

This downtown butcher's shop is the perfect demonstration of what Mulhousians expect! When you open the door, you're transported back to the small village shops of yesteryear. Here you'll find a love of the trade, expert advice, good humor and, above all, quality products! Orion Perraudin works in short circuits, enabling him to diversify costs and always be at the top of quality. His reputation is growing all over South Alsace. We heartily recommend the end-of-year capons.

One of the reasons the Rue de Strasbourg is so popular with gourmets is La Côte du Boucher! An authentic, traditional butcher's shop run by the passionate Vincent and Élodie Locatelli. Here, they know their trade and know how to share their passion. Each piece of meat is carefully selected and prepared, like these exceptional beef ribs. Rarer cuts, such as Wagyu or Black Angus beef, offer a variety of pleasures. Superb poultry, especially for festive occasions. A wide range of butcher's preparations and delicatessen dishes to match the seasons. In the summertime, barbecues and home-made kebabs are a must. The benchmark butchery for meat lovers.

Opened at the beginning of the last century, then held by the Dugast family from 1966, the butcher shop changed ownership in 2018. Marc Filliat, Didier Dugast's successor, is one of the co-founders of the Ferme Auvergnate in Mozac. A butcher by trade, he returned to Chamalières, where he started, and wants to perpetuate the reputation of this institution. Local producers and quality products are at the rendezvous. Catered dishes and specialties in jars are also sold. The butcher's shop offers services such as advance preparation of orders.

Welcome to the butcher's shop of the Leclerc Dijon Capnord center in Saint-Apollinaire. Of exceptional quality, it is here that you will find the best meats of breeding, selected with passion by the chief butcher Pascal who advises you with pleasure and professionalism. Make your choice among the farm pork, the beef of Coutancie and many other meats of quality, as in particular the black pig of Burgundy, raised in Auxois in the best conditions. Of a rare quality, it is absolutely delicious. Enjoy it !

Located in the heart of town, this family-run business has been a favorite with meat lovers for generations. Working directly with farmers, Boucherie Salles carefully selects the finest cuts of meat from trusted local producers. Affiliated with the Compagnons du goût, the shop window is always generously stocked with mouth-watering products, enhanced by novelties to delight gourmets. Products are carefully selected and recipes are devised while preserving the authenticity of each ingredient.

The Moulineau house has made itself a name! And it's written on: the boudin is its specialty, and it's certainly one of the best if not the best. It should be said that the Moulineau are butchers for more than years. Unfortunately, there are no longer many of them in Vendée who are true craftsmen of the taste and authenticity that manufacture their own products. And we deplore it! Moreover, Bernard and his son Pascal are fiercely defenders of the artisan tradition for whom the word quality still has meaning, which delights our taste buds. The boutique, located next to La Pataterie restaurant, proposes: black boudin, pluck, ham, guts… made according to the tradition of yesteryear. You will find them on the markets of L'Stimulus-sur-Mer, La Tranche-sur-Mer and that of La Roche.

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. 

In Lille, there are unavoidable names when talking about gastronomy. And among these names, the name of François Evrard is particularly dear to us. Born from a butcher's family, François continued the family adventure that began with his grandfather in Warlaing in 1938. Located in Lille since 2005, François and Chrystelle Evrard welcome you in a modern and warm store with impeccable stalls. Before any exceptional artisan butchery, you will find high quality meat, mature in special cellars, as well as meat such as Wagyu or French Angus. In the windows, the Salers cross the Normandy, as well as the regional blue white but also rare meat such as the black pig of Bigorre from Pierre Matayron, the Calala Calala Calf of Midi-Pyrénées. All the meat is selected with the utmost care and the service always gives us a recipe or a cooking board to appreciate the best of these delicacies. Some beautiful tables around the corner are provided to Evrard House. Home cooked meats and prepared dishes are also essential. They are developed with great respect for the French tradition and evolve according to seasons. You will also find a beautiful choice of Italian and Spanish delicacies from artisans who are passionate about the transmission of their know-how, like this Iberian ham of Bellota. Maison Evrard is also a fine grocery ray that will surprise you with its diversity: French caviar Sturia, mustards, olive oils, balsamic vinegar, top of the range, teas and many other high quality products. Just the best address in this gourmet heading.

Butchery and delicatessen, here you can also find poultry, a delicatessen, a grocery store and cheeses. It is a reference in the region. Jean-Claude Kouril is one of the few butchers who buys his animals from farms in the region (Hérault, Tarn, Aveyron). An ultra-short supply chain! The Kocel butcher shop also offers a catering service to order ready-made meals, aperitif platters, large salads and assorted meats. Another address is located in Vic-la-Gardiole (22 boulevard des Aresquiers).

Among Lyon's great houses, the Bello house has undergone a complete overhaul. While maintaining its strong values, it has been able to renew the customer experience in a store that is ever more welcoming and tempting. Bello is the quality of exceptional meats with unique flavors. Organic French beef, award-winning beef, matured beef, remarkable beef (Wagyu, Galicia, Kobe beef!), but also lamb or organic farm pork, poultry and charcuterie of the same quality. Grocery store and cellar to complete your basket.

An institution and a business that runs and delights us! The house has existed since 1946 and has been passed down from father to son. The drying sheds are located at an altitude of 1,000 m and the work is done by hand. You will find original preparations for the barbecue and all the classics of Ardèche charcuterie: caillettes, chestnut pâté, dry sausage, cured ham, maôche with the "Goûtez l'Ardèche" label... But also: lamb, veal, beef, organic produce, ready-made meals and roast chickens

The street is known for its restaurant, l'Auberge du boucher, which has now closed after years of loyal gourmet service! But the Habegger family remains in our hearts and continues to delight us with this new address for lovers of good food. A return to the roots because Pierre Habegger already had a butcher's shop in this place. The Bollwerk caterer, a family business, offers quality meats, home-made charcuterie and many regional products. Local produce directly from the producer to the consumer!

The Boucherie Gauthier takes place in the well named street of the Butchery since 1994! The house is known and appreciated by the Clermontois. Expect sometimes a long queue. You will find fine fattened beef from Mézenc, poultry from Bresse, suckling lamb from the Pyrenees Axuria and salted meadows, pigs from Bigorre and the Basque Country and even more exotic meats such as Wagyu beef from Japan. The quality of the selected meats is recognized by the great tables of the country and the starred chefs of the capital. The house also offers butcher's preparations, artisanal charcuterie, prepared dishes and a selection of delicatessen products.

Mr. Angelo Cammi is one of the few 350 craftsmen assembled in the group of Taste Companions, created in 1997 by Delicious France to combine the best butcher butchers from France. They are carefully selected, they are the most active and dynamic in the profession, knowing that everyone has professional training of the mouths of mouth and, consequently, unique craftsmanship.

This butchery, a reference to Béziers, keeps its quality year in and year out. The meat is purchased in the Aveyron and Tarn. A few hams and sausages from the biterrois hinterland - to taste absolutely for those who don't know - side with homemade homemade crues and homemade crues preparations that will make the most demanding temptation. These include, for example, cooked ham, fricandeaux or andouillettes. Don't miss the catering radius, everything is excellent. The staff were very friendly and helpful. At Reverdel, we really feel passionate about the profession and it's fun!

Aux Tours du Goût is a sign that announces its color by proclaiming itself as a "quality house". Here, we work with products with an established reputation such as farm lamb from the Pays d'Oc or Blason Prestige Limousin beef. Run by a young team (the owner is less than thirty years old), as friendly as dynamic, this store also offers home-made charcuterie, ready-made meals and other special butcher's preparations that can be ordered directly by telephone. There is a very nice catering department.

This butcher's shop in the upper town is well known to locals who enjoy their organic beef pieces or their good head pâté! What if you went on a hike, with a sandwich provided with home-made charcuterie? Dry sausages, garlic sausages, country pâtés, slices of white or country ham... the butcher's stall at the Lakeside butcher's shop honours you with a range of products, each one more appetizing than the next!

So maybe you won't stop at the sandwich... How about bringing a little Auvergne cheese in your luggage?

The Pellissier family has been farming in Saint-Paul for 20 years. In their brand-new store, "Chez Vanessa et Bertrand", at the entrance to the village, you'll find beef, lamb, cochonailles, cooked dishes and wine. The quality is top-notch and the prices are very reasonable. In May 2023, Les Pellissier were crowned world champions of the Catalan sausage! We tried this famous sausage, and it's really delicious. An address to remember and a great initiative, directly from the farmer to the consumer.

Over the years, Marie-Claude and Philippe Escrozailles have earned a reputation for excellence. One only has to look at how often they visit their shop in Limogne on Tuesday, the day of the pork confits. Tradition obliges, the butcher's shop buys its animals on the spot in the region. The delicatessen stall offers its inevitable pork and duck fries, pâtés, rillettes, dry sausages and sausages... The delicatessen stall offers its dish every day on demand. The establishment also offers a wide choice of preserves, cheeses, wines and other local products.

Placed in the place du Grand Court in Asfeld since 2004, Mr. Eddy Camus has been able to take a seat among the merchants in his city, by the quality of the meat he markets, but also by his meats productions such as the black boudin, or the crust and white boudin, two typical Ardenes specialities. His presence in farmers'markets, culinary events and regional products, where the connoisseurs are pressent in front of his stall, are a guarantee of quality. If during your trip to Asfeld the envy takes you to make arrangements of authentic products, do not hesitate to push the door of the Grand'Court butchery, the best welcome you are always reserved.

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. 

Bruno Lessieur's refrigerators and windows are full of red, white, sausages and other meats. Not a part of the animal is missing the call. You can order the eyes closed, the provenance of the meat is indicated, the guarantee of seriousness. The pressés and gourmets will appreciate the catering party whose small dishes fill the whole shop.

All year round, the pigs at the Dront farm in Anost roam around outdoors. Jean Grallien is particularly attached to the conditions in which his animals grow up, and this is reflected in the way he talks about them. Every weekend, he offers his products for sale: charcuterie and fresh meat in various forms. Packages can also be reserved, to make sure you don't miss out. A great address for "cochonailles" lovers.

Heir to a famous butcher house founded, forgiveness, in 1784, Jacques Geismar won the Pudlo Alsace prize of the best charcutter in 2014. A well-deserved consecration for this man, both discreet and stubborn, who puts the products of the Alsatian tradition in value: Presskopf, Saucren, sweet filet of smoked pork, liver sausages, honey braided ham, etc........................................................................................................... This is a true pastrami whose recipe is transmitted from father to son. But his apple pie and lyonnaise sausage are just as recommendable! So do not hesitate to enter his shop in the heart of the old town of Turckheim, you will be welcomed by Mauricette, his wife! Note that Jacques Geismar offers a catering service for your festive, family or professional events, necessarily gourmets…

Butcheries, it must be admitted, there are fewer and fewer of them and it is a pity. So when one of them - and not just any one of them, since it has been around for more than 30 years - is taken over and continues its activity, it is like a small victory for independent retailers over the big national brands. Hats off to Alexis who not only takes over Patrice Morel's business (with whom he will continue to collaborate) but also considerably develops the catering side, hence the name change. Unique daily specials or lunch packages with homemade desserts are now available. For those who are used to the address, don't panic, their specialty of guts is still relevant!

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.

This butchery, delicatessen and caterer exemplifies the know-how of a profession that requires rigor, creativity and passion. Mélanie, Fabien and their team form a young, dynamic and local brigade. Salaisons de la maison Maïté, Herriko and other meats, cheeses from the best local producers and a special place for delicatessen products. The "lab" at the back of the store prepares fresh sausages, chorizos, roasts... makes platters of charcuterie, carpaccio, beef tartare, and home-cooks gratins, axoa, lasagne...

In Alsace, charcuterie and butchery are no joke! Founded in 1830, this is a benchmark address in the region, which has managed to retain the tradition and good taste of yesteryear. Particularly popular here are butchery specialties and dishes of the day unjustly neglected: pig's trotters, calf's head, offal, game birds and furry game... You can also order delicious roasts and other festive menus. Wines, spices and accessories are also on offer, so you can cook raw ingredients like a chef!

The Espinet butcher's shop has been a family affair for over 50 years. Know-how has been passed down from father to son, and David is proud to be one of the last butchers in Perpignan to cut his own carcasses. This craftsmanship pays off - you just have to look at the butcher's stall, not at it. The choice of product, but also the art of cutting, confides David: "I serve my customers as if I were serving myself". That's enough praise... As you can see, you're in the temple of good taste, the kind that's becoming rare and precious.

Displayed in the windows, local beef, milk-fed veal raised in the traditional way, and red label Pauillac lamb all come from local producers. The farm poultry is also produced locally and the pigeons are raised in the Garonne valley. A commitment to know-how, quality and transparency of the Girondins Breeders, within the framework of a fair trade approach "from farm to fork".

Specializing in the maturing of meat from eco-responsible agriculture, this butcher shop is worth a try for the taste of its meats as well as for the decor! In this "butcher's delicatessen" located opposite the Recouvrance Bridge, you will be greeted with a smile, in a New York atmosphere: a central log for cutting, refrigerated cupboards, a huge glass maturing room, bunch of deli meats everywhere, red brick walls. You can of course stock up on meat, terrines and tips, but you can also have breakfast or lunch there and you won't be disappointed! Everything is prepared on demand, with products from the butcher's shop.

Located in the heart of the city, this nice butcher's shop offers only excellent products, but there is one that many customers flock here for: the sausage! Opened about ten years ago, the place is the second variation of the establishment located in Belval, where you find the excellent Belval-Gare sausage! The latter, which has its own registered trademark, is a delicacy prized in a good part of the department. In addition, the products here have been multi-prized: a guarantee of quality!

La Boucherie Moderne is a great address for meat lovers in Paris. With a wide variety of choices, they're sure to satisfy every palate, from small to large appetites. Thanks to their cutting-edge expertise, the butchers carefully select the finest cuts, including their matured meat specialties, which will delight connoisseurs and the curious in search of new flavors. Whether it's a characterful roast or a top-flight steak, Boucherie Moderne will satisfy your every desire with professionalism and passion.

For five generations, the Teyssier family has contributed to the reputation of the Ardèche charcuterie. In 1871, Victorin Teyssier set up shop to prepare sausages and hams that are still among the best today. The store is nothing but temptations: "bûchette", "jésus" and "rosette", dried meats, "coppas", "pancettas", plain ham nuts, with pepper or herbs of Provence... This good Ardéchoise charcuterie is regularly awarded medals and has been stamped as a Living Heritage Company (EPV) since 2007.

A beautiful butchery located in a typical old town house. Here, meat is as beautiful and fresh as the last fishing. Beef, veal, lamb and pork all come from Limousin and are delivered by whole carcasses before being debited and maturés on site. An art that earned Didier Prampart the national trophy for Gold, rewarding the quality of his four meats, delivered in 2008 at the Salon de l'Agriculture in Paris. Add excellent meats preparations to this, and you will understand that butchery has the future.

Maison Boullé is a business run by passionate people. The first of them, Antoine Boullé, fell into the pot at an early age, and has been running the butcher's shop since the age of 20. His mother, a former pharmacy assistant, followed him in the adventure. Today, the team numbers eight. The meats served are local and from short circuits: pork from Dinan, beef from Fougères, lamb from Mont-Saint-Michel, poultry from Janzé... The white ham is homemade and takes two days to prepare. You can also try the delicious delicatessen dishes cooked on site: pies, meat pies, couscous, served with a smile from morning to night, it's even better!

Place Jules Guesde is a small village where you'll find the best shops to fill your gourmet basket. Starting with the Boucherie Bressane, which has been established for over 30 years and has made a major contribution to the development of this sought-after neighborhood. Eric Cochet and his loyal team cut and prepare meats selected from the best producers in our regions, proudly displaying their labels (Label Rouge, Blason Prestige...) for impeccable quality. Choice cuts for every taste, advice for your dishes and marinated kebabs for your summers. Maturation cellar. Charcuterie of the same quality and delicatessen dishes full of flavor.

But of course, and fortunately, there are still real butchers in butchers. You know, those who prepare the chosen pieces of the best breeds before their customers. And the conversation starts around a calf's kidney, a beef tail like a glass of wine of great vintage. Ask yourself "Meat Dock" in the shopping mall of the shopping Centre of Hérouville. There is always a crowd, signs that the House is excellent. The service, professionally taken, makes no one wait. The colours are beautiful, the meat and poultry stamped AOC or Red Label make it all the best to buy everything. "But we're here for that. Everything is for sale and butcher with." Well, we love this humour, which makes it so that if the butcher is not tender with the client, the meat will be tough! "Beef (Charolais or Blonde of Aquitaine depending on the weeks), veal, pig, lamb, guinea fowl, quails, chicken, meats, grills, we already look forward to getting to the kitchen. You forgot the bone marrow! Find it on the Internet. The site, almost interactive, allows all the omissions and, above all, generous orders with culinary advice. The Package, for example, offers compositions from the family package, to roasting, to simmer until the compositions more elaborate for thematic evenings. So what is this evening? Sauerkraut, pot, fondue, calf head or barbecue?

Let's skip the introductions, it's been a veritable institution since 1964! What's new? You haven't heard of us yet? At Marcel's, you're in the holy of holies, in a kingdom where merguez is king! From generation to generation, the establishment has preserved its recipe for success and expanded its range for even greater delights: maturing cellar, veal and beef sausage specialties... Elegant and discreet, the boutique, ready to treat you early in the morning, is excellence itself. Can't make it? We'll deliver to your door. Clever, isn't it?

For over 50 years, the Trolliet family has been selecting, cutting, preparing and serving the finest meats. In the heart of Les Halles, the Trolliet butcher's shop is a family business driven by a passion for meat. Alexis Trolliet and his sister Laurence continue the work of their parents, Maurice Trolliet, Meilleur Ouvrier de France, and Marie-Claude. With a loyal team, headed by Thierry Giboulet, Maison Trolliet offers exceptional meats from the best French farms, respecting animal welfare. AOP lamb from the salt meadows of Mont Saint-Michel, Bresse poultry, farmhouse pig from Cantal, exceptional beef... Butchery of excellence with online store and home delivery.

Fabrice and Sylvie Tissot have made a name for themselves in Rethel thanks to the quality of the meat they sell and the service they offer their customers. The major French meat breeds are on show: Aubrac, Blonde d'Aquitaine, Limousine, for the lamb the label Agneau d'or, for the pork Champorci paille. The poultry comes from the Landes and for the end of year celebrations you will find the famous red turkey from the Ardennes. The delicatessen department is not left out. The house has made a name for itself in the gastronomic speciality of Rethel, the white pudding (plain or with onions) where it is among the best craftsmen. Other local stars are also present, such as the famous Ardennes pie and the Ardennes ham. Let yourself be convinced and try this gourmet address to discover all its gastronomic treasures, a friendly welcome will be reserved for you.

A great address for meat lovers. Sabot is three generations of family know-how, a warm welcome and, in short, one of the best places to eat in Caen! And if you're a fan of tripe, you'll be delighted to know that their mouth-watering recipe has won a number of prestigious awards. Their love of the trade is also reflected in the quality of their meats and butchery specialties, prepared in the purest French tradition. Don't miss their award-winning homemade terrines and Sylvie's signature dishes!

Established in Saint-Étienne for three generations, Boucherie Pécresse offers traditional butchery, artisanal charcuterie and a catering service. Whether it's beef (ribeye, rib steak) or lamb (leg, saddle, rack, boneless lamb baron), priority is given to meat of French origin. Whether you're looking for grilled meats, truffled saveloys or wood-fired pork on the spit for your special events, we've got you covered. The dry sausage is home-made. Don't hesitate to ask for advice on the choice of meat, how to prepare or cook it, or what to serve with it: the team is ready to listen!

Diplomas and cuts at the entrance of the institution. Butchery-butchery Bozon is in fact regularly awarded for its white boudin. In this house created in 1974, the beast is bought directly from the breeders. All meats are house with the exception of raw and mortadelles hams. Civier, sausage, sausage to cook… Regional specialities are honoured and regularly rewarded on the occasion of the Saint-Pig.

On the grocery side, some vegetables and sauces are offered to accompany meat and especially the famous Volailles poultry.

Meats selected from the same local breeders for over 30 years, homemade charcuterie specialties and a substantial catering department (including the Cévennes gratin, with potatoes, chestnuts and fricandeau): this is the Martin's winning, authentic recipe. Chantal and Gilbert work as close to tradition as possible. They cut up the animals (lamb from Causse Méjean, beef from Mont Lozère, De Lozère brand pork) and transform them into the very best products: sausage in oil, ham, smoked duck breast, meat..

Philippe Rivera, Compagnon du Goût since 2020, sells only quality meats and traditional homemade charcuterie, and provides a catering service on site or at home. In summer, he prepares mixed salads, ready-made meals and fine beef kebabs, and is stationed at the Maubuisson market on Wednesday mornings, as well as at 117 boulevard du lac on Monday mornings and Saturday afternoons. Throughout the year, this enthusiast is also present at markets in Saumos, Lacanau Ville, Sainte-Hélène and Castelnau-de-Médoc.

As its name suggests, here the specialities are smoked, but not just anyhow! The practice is done the old-fashioned way, i.e. with beech wood fire. Among these products with an exceptional taste, we find the famous andouille of the Val d'Ajol and its cousin, the Gandoyau, the peasant bacon (pork belly rubbed with salt and spices) or the Lorraine spindle. Lovers will also leave with foie gras or stuffed pig's feet. Traditional charcuterie is not to be outdone: special mention for the dry blueberry sausage.