LE BOUCHON DU BOUCHER
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Stéphane Vals has been a butcher for three generations since the age of 16. He decided to settle here in Caveirac, in the middle of the village, to offer residents and visitors a new concept of butchery: Here is a menu from A to Z with fresh and local products. But the butcher's cap is not just a butchery: it is a kitchen workshop where you manufacture small dishes composed of meat, of course, but also embellished with region wines (Domaine Alain Jaume, Château La Selve, Château de Puech Haut), local cheeses and fine grocery products (Himalayan pink salt, Sichuan pepper, spices, olive oils, preserved vegetables, quenelle). Discover, for example, the sausage with the chef's ceps, or the mullet fillet in the swimming of saffron or the veau of veal to the roquefort. As a guarantee of his professionalism, Stéphane obtained the Medal of Activist of the Gard Gourmand.
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