Caterers Midi-Pyrénées

Family of craftsmen butchers who hold all the secrets of manufacture of the traditional cerdane pork-butchery is a reference in the field. The meat is bought from small local breeders in the Cerdagne and Capcir regions. The home-made charcuterie is made from Tirabuixo pork from Sainte-Léocadie. The hams, sausages and other fuets smell good in the shop, making you want to buy everything. At the "Pouget" they are always ready to let you taste a "tranchette" and explain the recipes and traditions of the Cerdanya.

The shop does not always, and we understand why, given the variety of benefits, it does not attract the customers of the neighbourhood. Specialities follow the dominant seasons, summer, winter, in a region that does not or little spring and autumn. Sauerkraut, fairway, veau and other dishes in sauce to face the cold. Lighter in summer: many compound salads, jambon ham from Burgundy… You will find all the ingredients for a party or other successful festive meal, with menu proposals that avoid spreading brains: liver fat of duck made home, half-baked in linen, smoked salmon, cassolette of Saint-Jacques and crayfish or wolf in entry, followed by calf, deer or boar grenadin in sauce, or even squares of lamb way Michel, toast and enrobage is a house secret… Meat, viande, here la works the request provided that you prevent a few days in advance. The reception, without a hitch, expresses the love of the profession.

Raphaël's butchery, a master craftsman, enjoys a very good reputation that is fully justified. His meats, such as the Fleur d'Aubrac, which is exclusive to him, are excellent. Whether it's the cold cuts or the prepared dishes, everything is homemade like his royal couscous on Thursdays and Sundays. And just in front, his famous cheese department and the large rotisserie offer roasted meats and chickens.

Traiteur before becoming a delicatessen, Bosc is known mainly for the exceptional preparation of his typical nîmois. Yet it is not the only pleasure of its transverse shelving. The blettes to cream are a treat, the deliciously seasoned tomato aubergines, the tellines garlic-parsley always appear fleshy. And of course, hams are up to the rest. An unbeatable outlet where it makes good to stop.

In the small Camargue, the secrets of the gardiane are very well guarded by Alain Quetant, specialist in cooking dishes. His recipe is developed with local products that kaminraum for long hours. Thyme, laurel, red wine, small black olives of Sommières play a symphony of flavours around country bull meat. A dish that varnish well with the rice camarguais, everything to taste with a good little red from the raw.

It is not just a restaurant, but also a caterer. All dishes on the menu are either to be taken or delivered directly to you before. Your taste buds will be dépaysées with the dishes cooked by Ahmad and Hafida. It is Lebanon that invites you with dishes with oriental flavours. The best overview of this cuisine is the mezze, a range of traditional dishes such as hummus - chickpeas - or moutabal - caviar caviar. A real treat!

When you market in Béziers, it's always very difficult to resist the good smell of Francis Rastouil's small dishes. We are saliva on pizzas, fresh pasta and all the classics of the Mediterranean cuisine. Among the more local specialities, you'll be enchanted by the delicious puff and stuffed squid that certainly count among the best in the region. In short, whether we are meat or fish, Francis puts everyone in agreement. His kitchen is delicious and the prices really reasonable.

Let's not be afraid of words, Mr. Augé is a divine caterer! His recipe book contains over fifty years behind the furnaces to get the best of every product… and all this for our taste buds! His dishes vary according to the seasons and his inspiration. Next to the charcuterie, his specialty, he suggests Mediterranean dishes and the refined cakes of his pastry chef, an ace formed in the largest houses. All formulas are possible, from private meals to large reception.

Recently installed at the central aisle of the seaside resort, Lise, Philippe and their team created a nice catering shop. Entirely dressed in wood, the brand has an open kitchen on the sales area. There is a foultitude of dishes to take: Stuffed squid, an excellent osso-buco, a beautiful and generous paella served in large stoves for up to 50 people, queues queues, octopus, octopuses, couscous, gardianne, tapas and mini skewers. Charcuterie and Lacaune meats, cheeses and regional wines are also available. Everything is fresh and quality, wide choice, and lovely bosses.

Here is a renowned artisan butcher butcher and caterer, and a house founded in 1870! Let yourself be tempted in complete confidence by a wide range of regularly awarded products: Ariège country ham, sausage under the ashes, country pudding, dry liver sausage, foie gras, forest terrines... As well as a magnificent traditional butcher's department where you can treat yourself to meat from exclusively local farms.

Established for 20 years, Henri Nicolas is a specialized caterer in home catering services (weddings, business meals, lunches and cocktail parties). He can insure 200 to 400 meals and move with a mobile kitchen, the servers, the crockery and all the equipment to pass a reception. From entrance to dessert, everything is home. A duck specialist and his derivatives, Henri also offers dishes such as the bison civet or juicy of gambas stuffed with small vegetables. You can order the assembled parts, foam and the famous homemade nougat nougat. Prices are very competitive compared to the impeccable quality of the service.

Its famous tripoux, fricandeaux, boudins and fresh sausages are a good illustration of its know-how. In Cajarc, as in Limogne-en-Quercy, the Escrozailles butcher's shop is a must. It guarantees tasty meats, bought on the spot in the region, and tasty charcuterie. Behind the scenes, in the purest tradition, preserves and dishes are prepared for the delicatessen department. You will also find a wide range of local products, cheeses from Cantal, Aveyron, the unmissable rocamadour and Cahors wines.

Back in 1996, Patrick and Annaïck Hernandez were already "ambassadors" on the markets for the department's signature dish: cassoulet de Castelnaudary. Since 2005, they've been selling the real cassoulet from the capital of Chaur in Narbonne. They've chosen the cassoulet from Maison Escudier, handcrafted with quality products. You'll find it in cassole or vacuum-packed (fresh cassoulet), as well as canned. Other gourmet products are also available here, as well as free-range poultry, for pick-up or delivery.

This boutique is a bit of Ali Baba's cave. Not only does it make both fine and rôtisserie-catering, but in addition, all the objects that are there, the entire plant is for sale! A rather pleasant concept, especially as the products offered are quality, handcrafted and selected for their flavours. To give you an idea of what you're expecting on the spot, here's a small selection of delicacies that you'll be sure to find: the fine grocery store, jams, honey, biscuits, nougat, calissons, cold oil, olive oil, fruit juices, tea, coffee, country wines, beer-like beers, canned beers, conserves, gras, fish soups, fish soups… Many dishes to take, various local specialities look forward to spoiling your taste buds. A good address.