Meat and poultry sales Franche-Comté

Here's a great address for lovers of good produce. These come straight from the farm, which is in the process of obtaining organic certification for its entire operation. In Haute-Saône, poultry, pork and beef production is well established on the farm, as is processing. When it comes to short circuits, Les Deux Fermes is a good example. The offer doesn't stop at raw produce, but extends to a whole range that is transformed into a catering service that can be hot or cold.

This GAEC, located in the heart of the regional park at altitude, offers organic meat and has been awarded the "Valeurs parc naturel régional" label, a fine reference. Farm poultry includes chickens, guinea fowl and ducks. But you'll also find beef charcuterie, whether plain, cured or smoked. Beef, veal, lamb and pork butcher's products are available both retail and packaged. Prices are not exaggerated for the quality on offer. If you fancy a Chinese or Burgundian fondue, we can prepare one for you on reservation.

From excellence and quality, this is what you will find by entering this charcuterie: on the stall, sausages, blocks, puff, a black sausage that makes the reputation of the places, and a foultitude of products that will put you water in your mouth! It should be noted that the house is also a caterer and offers its clientele tasty cooked dishes, either individually or in larger quantities.

Created in the Yonne region, Le Boeuf tricolore has outlets all over France, and particularly in the Yonne. In addition to Auxerre and Joigny, its founder decided to set up in Charny (as well as Sens, Toucy and Avallon). Always with the same spirit: excellent products, proximity to the customer and respect for tradition. A great success for this artisan butcher, who also does catering. A fine delicatessen section is also available.

The Qualité Caterer is the perfect service for your emotions. Fine products, distinguished presentation, sharing and satisfaction for unforgettable moments. A remarkable service that will satisfy you, as well as your guests, for the large ceremonies where you will be invested. Baptism, marriage, family reunion, business meals, birthday or simply meals in intimacy… We have everything you need for you.

Christian Pavet opened a store in the village of Ouroux where you can find its good agricultural products (without colouring, preservatives!). Its laboratory, established in 2000, is still on the farm where it lives, in the open air, cows and pigs, fed by the cereals grown on site and by its care. Local guaranteed products!

This boutique is surprising by product diversity: poultry, guinea fowl, duck, chicken and chicken, and meat, beef, veal, lamb, of course, but also game in times of hunting. With skewers and marinated meats waiting for you, mixing spices, salty and sweet flavours, you will feel like tasting everything. Prepared dishes are as delicious as they are tempting, to note that the house offers catering service.

In the Saint-Claude district, this is the reference butchery. You can get there for homemade meats and meat of unquestionable quality. Not to be happy by buying Pétrossian products, including caviar. Small grocery store, fruits and vegetables, alcohols.

To buy local agricultural products, this is here! Marie-Claude Nicvert, head of a farm, sells all his products online: milk, poultry, ham, white cheeses, yogurt… In the farm shop, open every day, the choice is wide! Some products are fresh, others vacuum or canned. You even have the possibility to take cooked meals like guinea pig salmi, Open speciality. And on the weekend you can enjoy on-site: Marie-Claude has built a hostel way in an old renovated barn. Find his products in a shop she has mounted in Semur-en-Auxois, where more than 40 farmers are represented. You can also buy the farm-hostel products on the markets of Open, Ten and Dijon.

Maison Brelot is an institution that has been passing on the know-how that has made the reputation of this establishment for several generations. The products are selected and prepared with great care. The takeaway dishes are excellent. But what you may not know is that the delicatessen won the gold medal at the national competition for artisanal rosettes! Fred and Yves can be proud of it, a well deserved reward.

A cattle breeder in the village of Les Brosses, Sylvain Péchery devotes his entire production to short circuits. Every Saturday morning, he also offers his meats to a local clientele or to passing residents. Sausages, merguez and skewers are also available for your barbecues, as well as terrines, pâtés and stuffings, dried vegetables, apple juice from the farm etc. Please note that Sylvain Péchery's products are also on sale at the producer's shop Le Silo Rouge in Avallon, and at the grocery store of Asquins near Vézelay.

An establishment bringing together the produce of Vergers des Beaumonts, Eleveurs de la Charentonne and Ferme de Port Aubry (58). You'll find fruits and vegetables, butcher's cuts and charcuterie of French origin, as well as cheeses. Choice and quality are the order of the day. We appreciate the possibility of ordering seasonal baskets of fruit and vegetables, as well as the store's wide opening hours: enough to fill up on healthy products every day of the week, including Sunday mornings!

La Maison Barbier - Salaisons de Franche-Comté is a charcuterie located in Pont-de-Roide. The store offers a wide selection of artisanal products, made according to the traditions of the region. Maison Barbier's charcutiers/bouchers are renowned for their expertise and quality products, which have won them numerous medals in regional and national competitions. Specialties include Morteau sausage, Montbéliard sausage, Haut-Doubs smoked ham, Bresi and Jésus de Morteau.

Angélique Combe from Haute-Savoie has opened her "P'tit Poulet" in the county capital. It is a 100% local rotisserie made from air-bred chickens from the farm of her husband Benoît, a farmer in a nearby village. The Polish woman makes the most of them through endless recipes that she has tested during her many trips. She also offers "meal formulas" to take away. The customers can also offer themselves beautiful fresh pieces, without forgetting a rich stock of the Polinois basin.

If you're a fan of short circuits, you'll want to go directly to a well-known producer, Gaec Pardon. It's a family business run by Guy and his two sons Pierre and Sébastien, nestled in the hamlet of Chavannes. Over 150 Alpine goats are part of the herd. The family farm also boasts 70 Charolais cows and 50 dairy cows, making it possible to multiply the number of creamer mixes and offer numerous cheeses and Charolais meats for direct sale. You can also visit the facilities and see the animals.

It's an artisanal company where we make in the pure tradition and a store with the warm welcome of Patrice Rebouillat. Let yourself be seduced by a sausage with spruce bark, a "buchette" with Gex blue cheese, a "brési du Jura" (dried beef), or a duck terrine with trousseau. In the cheese section: comté, morbier, mont d'Or, but also jams, fir tree honey, hazelnut liqueur, raspberry liqueur, a crémant, an arbois or smoked trout.

Between Poligny and Lons, at Sellières level, you will see a building set back. An old farm where Julien Girard now works. Dominique Gissat has entrusted him with the keys to his workshop. Lovers of pork and local meats, your senses will always be stirred. Regional products and specifications: homemade seasonings and spices, natural guts, no chemical additives, no artificial colourings, no phosphates, no binders, salted and not injected, products salted by hand in the traditional way as well as smoking. It smells good and it tastes good!

Here is a very nice concept: group five fresh product specialists in the same space, giving it a covered market atmosphere. This grand hall therefore brings together very beautiful stalls, with seasonal products, old and forgotten vegetables and exotic fruits, and a grocery store in the world for a journey of senses and flavours. The butchery/butchery/catering radius offers meat and quality products with excellent traceability, like fish fish, free service, where you will have a large choice of fresh fish, crustose and shellfish. More than 1000 references to the barking radius, and bakery side, the various breads are cooked on site, as well as the pies and sandwiches made on the premises. Finally for the most greedy, a beautiful confectionery stand is also present.

Are you looking for the "marans noire cuivrée", the "meusienne", the "grise du Vercors", the "gauloise grise"? You'll find these and many other varieties at Sandrine Duret's farm, which specializes in endangered breeds. Her birds are reared for at least 120 days, as broilers or for processing, such as rillettes and rillettes noisettes, gizzards and livers. You can buy ready-to-cook or live poultry.

The farm offers a variety of products such as pork and lamb meats, charcuterie, delicatessen products and ready-made meals. They also have a farm store where you can buy their products.

Since its creation in 1952, Maison Paillard Frères (and its Chalet Gourmand) has been a veritable institution in the region. Here you'll find the region's famous charcuterie. House specialties too, such as the award-winning black pudding. But that's not all. An extensive delicatessen section features a host of Franc-Comtois products, from Arbois and Jura wines to Rieme syrup from Morteau, honey from Haut-Doubs and spirits from Maison Guy in Pontarlier. A catering service is also available.

Founded just over 70 years ago by Louis Vonin, then taken over by his three sons Michel, Denis and Bertrand, Aux Produits du Saget is nestled in the heart of this Haut-Doubs village, close to the Swiss border. Their specialty? Cured meats based on family recipes. These include IGP and Label Rouge Morteau sausages, IGP Montbéliard sausages and smoked cooked ham. Their 2,700 m² workshop is built around the tuyé, which enables products to be smoked in the same way as in the old days on Comtois farms.

From farm to fork is the slogan of La P'tite Ferme en Pays Chatillonnais. The family farm, established in 1990, specializes in meat and offers in its small shop, direct sales in boxes or retail, of beef, lamb, veal or pork. The house speciality is beef transformed into merguez, Espelette pepper jelly or sausage and lamb. The animals are reared in the best conditions, with respect for the animals, in the meadow, under the mother's care for the calf and fed with cereals from the farm. The oxen are of the brown breed, a well-known breed in the Châtillonnais. In order to satisfy as many customers as possible and to meet the offer, it is not only meat that you can find in the shop. Supplied by local producers, La P'tite ferme also offers poultry and trout to order, fruit juices, cheeses, yoghurts, wines, Crémant du Chatillonnais....

Owners of a butcher's shop and La Calmagne restaurant in Baigneux-les-Juifs, Stéphane and Thierry Reiter are also present at the Halles de Dijon on market days. At their stall, you'll find a compendium of local produce and Châtillonnais know-how. The meats come from animals raised just a few kilometers from Baigneux-les-Juifs, and the terrines, sausages and pâtés are all homemade. Yes, the Reiter brothers are also charcutiers-traiteurs.

Just two years old, Justina and Damien Godignon welcome you here. In addition to excellent meats from the Allier and Bourbonnais regions, they offer charcuterie and friands, as well as delicatessen products such as bouchées à la reine and prepared dishes. In all cases, the artisans give priority to short circuits wherever possible, and the quality of the products is superb. There's also a small delicatessen section where you'll find (among others) wines from Saint-Pourçain and beer from Parigny-les-Vaux.

A few years ago, Cyrille Riandet took over the butcher's shop in Marsannay-le-Bois and made many people happy. It must be said that this chef caterer (for more than 25 years) has a nice CV to his credit since he has worked in various gourmet restaurants including the very famous Gentilhommière in Nuits-Saint-Georges and has owned restaurants in Dijon. On the menu: appetizers, cold starters, hot starters, pies, salted profiteroles, fish, meat. It is a festival of delicious Burgundy dishes or other regions that is offered to you such as the Maison au beurre marbled Burgundy Snails or the Ballotine de veau et volaille de Bresse, Jura ham, sweet and sour chanterelles or even the Chartreuse de lieu, crustacean sauce, risotto with small spelt, butternut and Beaufort... The chef also offers two menus and even to make your desires come true, tailor-made dishes to share with friends or family. It should be noted that at the end of 2018 Cyrille Riandet opened a second butcher's shop this time in Messigny-et-Vantoux. Sure you will make people happy by trusting his know-how!

This address, very popular with regulars and Dijon residents in general, is that of Taha Messiid, a very rigorous halal butcher. Resolutely modern with raw wood and contemporary elements, this butcher's shop is very warm. The meats here, exclusively French, are sublimated. Meats, butcher's specialties and butchers compete for the bank. In addition to reserving the best cuts for you, Le Garçon Boucher also offers you its exclusive preparations, such as chicken skewers with Andalusian style, Espelette pepper sausages, chorizo sausages or fresh mint sausages, but also cordon bleu, seasoned grilled meats, kefta, Milanese turkey, among others. Don't hesitate to order for your meals with friends with special fondue or plancha trays for example. On the catering side, we skillfully prepare your tagines, couscous, roast chicken and mechouis and you can choose your seasonings according to your preferences. The result is quite impressive. The team also takes care of your cocktails on demand. An excellent address for gourmets and apprentice cooks.

A native of Normandy, Sophie Greenbaum welcomes you to the Gas Normand. She took over a cheese stand in 1983 and has since become a passionate and accomplished cheesemaker, well known for her quality products. Discover Normandy specialities such as Camembert with raw milk, regional references, but also European ones such as Irish Blue. The company is a member of the Confrérie de Saint-Uguzon, whose aim is to transmit the love of cheese.

Come and discover Maison BINZ. Not only will you be offered particularly well-selected meats from the best breeds, but the charcuterie is on the same register, with quality and taste to match. Particular mention should be made of the boudin (blood sausage), which is sure to please all gourmets. But don't forget that this establishment is also a caterer, practical for a lunch or dinner at home, or banquets, birthdays or any other event. A fine establishment with a solid reputation.

After running the butcher's shop in Aumont near Poligny, Magali and Brice Gorse took over the business. The couple has since developed it. Brice does not compromise: his meat comes from a neighbouring breeder, 80% of the production is done on site. Regional products are used as a priority. Among others, the unavoidable coq aux morilles and its beef sausage. The shop has been renovated and the butcher, who is also a pork butcher, has been awarded 2 titles. Now a "Master craftsman", his black pudding won a silver medal at the national competition.

This Goupil is a reference to the fox that comes to take poultry from the farms. Florie and Gaël's farm is located in Bresse. The farmer raises chickens, guinea fowls and turkeys and feeds them organically. He is a butcher. Hence the idea of selling their production in short circuit with a butcher shop opened in 2018. A challenge in a village of 180 souls! In addition to the prepared birds, you will find fresh eggs, as well as Gaël's pork preparations. Many other delicacies await you, smoked in the ancient smokehouse (or tuyé) which sits in the courtyard.

Charles Girardet has created a unique concept in the department: the mobile gourmet kitchen! This food truck brings a top-of-the-range gourmet chicken with its succulent sauces which evolve according to the seasons. The flagship product of the brand is the farm chicken, yellow wine and morel sauce, a Label Rouge chicken, without GMO and without antibiotics. You can find Charles and his free-range chickens on the markets of the region.

There are some addresses that we really like at Le Petit Futé, and La Cerise sur le Cochon is one of them! Delphine and Pascal Leballeur, craftsmen butchers and lovers of good products, work in their family cannery, to make terrines and cooked dishes in glass cans. Attentive to the satisfaction of their customers, they make their preparations in small quantities, only with quality products, in the respect of taste and butcher traditions. To be found on sale at the cannery, or on the markets.

This well-named Belfort address has been known to the locals for a very long time. The richness of the region is honoured with a wide range of charcuterie from the Comtois, smoked pork meats, hams, pâtés from Lorraine, sausages, sausages from Morteau or Montbéliard... In the butcher's department, you can choose between beef, lamb or French veal, not forgetting poultry, Label Rouge quality. The good house also offers a daily catering service.

Here you find proof that Francs Francs are good living! A small walk to the restaurant will allow you to taste the products of the Tuyé and you can make your shopping time out of the table. The well-designed website will allow you to rediscover regional flavours throughout the year, thanks in particular to the Land Box. To discover!

Obtained in 2014, the Appellation d'origine protégée (AOP) Boeuf de Charolles is a meat typical of the original cradle of the Charolais breed. Here, generations of enthusiasts have passed on the art and know-how of taming the green treasure of this land: its grasslands. The bocage is but the visible expression of this symbiosis. The rich perfumes, intense aromas and abundant juiciness of Boeuf de Charolles meat are the gustatory expression of this symbiosis. The Certificat de Garantie d'Origine des viandes identifies the Boeuf de Charolles PDO.

A tasty black pearl, the Bresse turkey has been an AOC since 1976 and the only one with a PDO since 1996. Raised on grain and milk in the purest Bresse tradition, the Bresse turkey develops a white meat with a savory taste. On the shelves, you will find it shredded or ready-to-cook, and its weight will be at least 3 kg. Three specific marks identify its origin: a ring on the left leg with the name and the address of the breeder; a seal and a black seal "Dinde de Bresse" on the bust; a specific label "Dinde de Bresse".

Know-how and epicureanism, or when the art of good hospitality is entrusted to two masters, Kook'in is the catering service created by the two starred chefs David le Comte and Nicolas Isnard. Demanding customers will find here all the ingredients necessary for the success of their receptions. Listening, overflowing imagination, when creativity is at the service of the freshest products, it gives the assurance of a high performance. Budget studied to measure, have a Kook'in cocktail prepared where sweet and savoury delicacies will sublimate your buffet. Fresh cakes on a bed of guacamole, hummus with coriander and lemon mousse, crushed pistou and goat's cheese tomatoes for example for the savoury ones and a small duo of strawberry rhubarb, panna cotta with aniseed from Flavigny, or transparent choco-caramel for the sweet ones. It's to be blushed with pleasure as the range of proposals is so infinite. A reference in the field! For more intimate dinners, at home or at work, Kook'in Traiteur also offers meal trays, to be picked up on the spot or to be delivered.

It's here in Bellecombe, in the Haut-Jura region, that Damien Monvoisin organically raises his herd of Limousin suckler cows. The result is a range of organic meats available in 5- or 10-kilo boxes or packages. Here you can enjoy beef bourguignon, pot-au-feu, roasts and more classic steaks and entrecôtes. The meats are always tender and tasty, and sold individually vacuum-packed. A very good address that amateurs and connoisseurs will gladly share!

Ferme de Germigney is a mixed farming/livestock operation. It offers direct sales of organic rapeseed, camelina and sunflower oils, all produced from the farm's cereal and oil crops. Also available (but only by the piece): excellent pasture-raised meat (from Aubrac and Charolais heifers). Visits are offered on Saturdays, with tastings of the farm's products and the screening of a film to better understand the work of the farmers. Please note that appointments are required.

Every morning in Sens's superb covered market, Mickaël Gauthier's boutique offers top-quality meats and charcuterie. These are obviously artisanal products, such as the excellent tripe and beef from the Limousin region. Everything comes from French sources, and above all from Mickaël Gauthier's great expertise. A craftsman like no other. In fact, his products regularly win awards. His boudin, for example.

Partners since 2006, Pascal Moine and Laurence Badet are well known in Givry. Passionate about their trade, they offer top-quality Label Rouge meats in their butcher's shop, thanks to the trust they've built up with the breeders who supply them, whether with poultry (from Bresse), beef (Charolais of course), lamb or free-range pork with which they make their charcuterie. The result: several medals at major competitions, notably for beef and parsley, a Burgundy specialty.

Sisters Stéphanie and Nathalie have taken over the family farm (for 3 generations) and continue to raise sheep with respect for the environment and animal welfare. With passion, they take care of their flock of almost 500 ewes which each year give birth to about 600 lambs, feeding them with healthy food and without pesticides. Their range goes from the simple chop to the famous leg of lamb, including wild garlic sausages and merguez. You can order or find them in local producer's stores.

Right next to the market, Barbara Themereau and Jérémy Launay (originally from Corbigny) have taken up the challenge of taking over the premises of the former Tissier delicatessen. This Avallonnais institution will close in 2019 after a hundred years in business! Since then, "Le Louchebem Morvandiau" (named after the slang used by Parisian butchers in La Villette in the ^19th century) has proved its worth. Locals and tourists alike flock here to sample the black pudding (the house specialty!), Parthenais beef, and all the charcuterie that has always made Morvan's reputation!

The butcher offers quality products made from whole carcasses, using local meats and poultry. In addition to meat, you'll also find a wide selection of home-made charcuterie, such as terrines, sausages, merguez, boudins and more. The butcher's shop also offers a variety of ready-made dishes, including bourguignon, couscous and paella. La Fine Fourchette was awarded a bronze medal in 2021 for its jambon persillé.

In front of the city hall with a large parking lot, the Relais du Fumé is in your arms. Its 5 red arcade windows hang as an invitation. All kinds of pigs show up behind the windows and get you dirty. Sculptures of a giant raw ham and a sausage serve as a sign. History has been going on since 1937. The Javaux, craftsmen in the soul, have unanimously known know-how. They offer a wide selection of Jura specialties: Raw ham smoked, brecsi, smoked bacon, campaign terrines, rillings (gold medals), smoked filets, cocktail sausages, sausage sausage, dry sausage… All from traditional raw materials of the land. But not only because the last generation (Edwige and Frédéric) love to create and invent. Recently, they got a gold medal for their Easter eggs… sausage! Their superbly decorated boutique with a beautiful frame, enriched with an art space of the table… And many fine grocery products will satisfy all the gourmet desires. A relay of beautiful and good things.