Meat and poultry sales Anglet/Angelu

Comptoir de la Viande offers a warm welcome and excellent value for money. Our prime rib, fresh sausage, black pudding, marinated brochettes and free-range chicken are always a favourite. We also recommend Herriko beef, Blonde d'Aquitaine, tournedos or prime rib - a delight - and shoulder of lamb. You'll also find free-range poultry direct from Landes producers. The chef also concocts a wide range of home-cooked individual or family dishes.

Who better than Peio to talk so enthusiastically, knowledgeably and passionately about his poultry, sausages, boudins, racks of pork, lamb mice and so many other fine signatures? It's fair to say that our talented charcutier-rôtisseur-traiteur-restaurateur, caviste (!) has many strings to his bow. Opened 2 years ago, this triple-concept food and beverage store is still going strong in this square of new homes. At lunchtime, you can even dine on large tables or enjoy a freshly baked poultry dish on the terrace: tip: make a reservation!

Antoine Gillet's butchery, delicatessen and delicatessen are all products of controlled origin from the terroir, transformed with talent by Antoine Gillet, who is one of the ambassadors of taste and know-how from his butchery, delicatessen and delicatessen. Here, you'll be captivated by the aromas, presentation and freshness of the meat cuts and ready-cooked dishes produced in the back room. This year, our craftsman, along with his bakery and butcher colleagues, is relaunching the famous Big Benat, a colorful sandwich made in the Basque Country using local produce, to provide a friendly counterpoint to MC Do's Big Mac!

This establishment is well known to Angloys for its know-how (3 generations) and its selection of local producers, some of whom are certified, and its fresh, home-cooked seasonal dishes. Reasoned" charcuterie that limits fat and nitrites, rotisserie with free-range free-range Red Label chicken, butchery with Chalosse beef, Blonde d'Aquitaine or Pyrenean lamb. Catering, with new discoveries as well as classics, and last but not least, the delicatessen with its wide selection. So... a good roast chicken for Sunday?

A concentrate of know-how with real craftsmen that we honor. Loïc and his brigade work mainly with local breeders: beef, pork, veal, lamb... as well as local free-range poultry. The monthly batches offer competitively priced platters of pork (roast, filet mignon, palette...), veal (paupiette, Orloff roast...), poultry (ballottine...) or lamb. Each month, a new batch of local products is offered.

Chicken, ribs, sublime lamb mice (cooked for 18 hours), roasted guinea fowl... Thierry, passionate and roaster by trade, has a taste for a generous and gourmet cuisine, reminding him without a doubt of his childhood dishes. Farm products of the soil, appellations, and labeled with, for example, lamb from the Pyrenees, Kintoa pork, poultry without GMO, etc. which constitute the basis of his tasty recipes, original to be found at Kokoko, the "Mother House" at the Halles des 5 Cantons. This is the know-how of a master roaster!