Butchers Nantes

Quality, presentation and research characterize this star butcher. The many regulars of the site will confirm that here we find quality and quantity. These same people will also confirm, with one voice, that Alain Dutour is, in the field, a real artist who, by miracle, is not ageing, to believe that good meat keeps. It is understood as a person to dress these high-quality meat; whether it is a farmer's calf high under the mother, Bresse chicken, squab, all the products here are marked Red Label. Furthermore, the house is specialised in stuffed poultry, with jokes depending on the season as they are performed with the freshest products. A special feature of the house: it proposes milk lamb from the Pyrenees from December to May.

Vincent Touzet is a butcher who is happy to do his job. He chose it late in life, after a career in the meat trade. But the desire for a manual trade, promoting local products, caught up with him. With a butcher's CAP in his pocket, he set up on his own in the Talensac market. His butcher's shop stands out for its unique know-how and the products it offers. Here, we buy raw carcasses, which are then carefully detailed in the authentic manner of the butchers of yesteryear. Want to travel and discover new tastes? Don't hesitate to sample our various Label Rouge-guaranteed meats: Blonde d'Aquitaine beef, Périgord veal, Pays d'Oc lamb, Bigorre black pork, organic turkey and suckling lamb. Taste our delicious butcher's specialties with seasonal specialties such as tartare au couteau, tête de veau, côte de boeuf affinée, roast beef with snail butter or Roquefort. And to top it all off, your butcher is also a quality caterer. New for 2023, the butcher's shop makes homemade kebabs!

With its evocative name, Les Bottes is a nice nod from Côme and Guillaume. For these two butchers who love good products, the reference to the countryside and the land is obvious. Here, they have chosen to promote meat in short circuits by valuing the work of the region's breeders with meats from rustic and local breeds raised in the open air for the most part less than two hundred kilometers from Nantes. Consuming meat in a responsible way is also a way to preserve agricultural biodiversity, the heritage of our land and traditional know-how. These two butchers offer excellent meats: sausages, crickets, hams, rillettes from Vendée, free-range chicken, beef brochettes, ribs, steaks... A very nice address! And a^second one will open in 2021 on rue Racine!