DOMAINE DU MASBAREAU
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After working as a head of the boucherie in the major distribution, Didier Vincent opened this impressive tent under the Central Halles more than ten years ago. Its meat is certified as organic agriculture. This choice of industry is a real commitment to him because he considers this mode of production to be respectful of the environment and animal welfare. He works locally: its products come from farms in the region, including the famous domaine de Masbareau de Dominique Boudet for beef, veal and gascon pigs. Didier Vincent is working on whole carcasses that he seeks to value all parties and manufactures all the meats preparations. It's hard not to be tempted by gigolettes, salé or dry sausage (beef or 100% pure pork). It's a good thing to know, even if you live far from the limousine capital.
Pour les amateurs, le pâté de tête maison mérite à lui seul le déplacement.
De plus Didier Vincent est fort sympathique et pratique des prix forts raisonnables compte-tenu de la qualité et du label AB bio.
Bref, je conseille vivement.