Charcuteries Aix-En-Provence

After training at the Institut Paul Bocuse and specializing in cured meats with MOF Arnaud Nicolas, Raphaël Chiappero returned to France, took over the markets and has now opened a stall in the Passage Agard: an opportunity to come and discover charcuterie in all its forms at any time: sausages, but above all his specialties, delicious patés en croûte (pork, poultry, game and foie gras), slow-cooked terrines, a real treat, and other pressés or rillettes... Whether it's for dinner with friends, an aperitif or a meal, you'll never be disappointed! If you're more of a seafood person, you'll also find fish terrines, boudins de la mer and salmon gravelax.