BOUCHERIE LALLEMAND

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.