POIVRE ET SEL

When the friendly Serge Boisseau took over the charcuterie of Pierre Jouanneau - set up in 1932 (sorry!) - some thought that the estate was not won in advance because the loom lost independents every year for the benefit of large areas and, in the neighbourhood, parking spaces are sometimes delicate to find. Four years after his arrival, Serge Bushel can be proud of the work he has done with his staff, as Pepper and Salt are not missing from customers, no beautiful pieces of cold cuts, or good food to eat at home or in the office (many companies love his meal trays). Salads, shredded carrots, blocks, pizzas, Jacques coquilles, duck stew, smoked breast, boudin… You can get your eyes closed, we're sure you'll get spoiled!