GÉRARD GIRARDEAU
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This is an unavoidable address. A charcuterie enthusiast and especially gourmet dishes, here is paradise! This is a traditional charcuterie made of authentic recipes. Here, the specialty is the stuffed pig foot in foie gras! The many prizes awarded to Gérard Girardeau also testify to this know-how, even though today it is rather the son who works in the line of his father. Jams, ham, sausages, black and white mudbits, walnuts or sausages, the storefront puts water in the mouth. And the dishes are numerous, between the compound salads and meat preparations, the terrines, the blocks. Prepared dishes are particularly appetizing: in winter, lobster muslin, crayfish, rabbit rust, gratin dauphinois, mushroom, stuffed, Scandinavian salad, seasonal specialties in summer. The house is full of good products and Mr. Girardeau can advise the best beverage to accompany them since the vast store is full of the best nectars in all regions. It is a genuine vinotha that offers connoisseurs.
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