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Since 1950, ancestral know-how has been passed down through the generations. The only secret: homemade! Sausage and ham are matured in the ashes. The cured meats also catch the eye and the nose. The great classics of pure pork, donkey and duck mingle with blue cheese, blueberries and hazelnuts. The house also dons the catering apron. On the butcher's side, Auvergne remains at the heart of the establishment's work. Creamery products, Auvergne wines, a delicatessen and a bread depot complete the Auvergne-colored offer.
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Members' reviews on MAISON FOURNET-FAYARD
4.3/5
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Accueil agréable.