Charcuteries Franche-Comté

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.

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.

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!

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!

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.

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.