AUVERGNE VIANDE
Meat and poultry
2024
Recommended
•
2024
Auvergne Viande is an institution. The Maison Guichette, created in 1974, was taken over by Jean Blachon in 2004 and changed hands again in 2021. J.-P. Perret and M. Filliat, who were already in charge of the Ferme Auvergnate in Mozac, the Maison Dugast and the Epicerie Fine & Bio in Chamalières, are now in charge. The meats are cut according to the rules of the art and the delicatessens are representative of a traditional know-how. The house has a production workshop and drying rooms for the cured meats. Catering dishes, wines and cheeses complete the offer.
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Members' reviews on AUVERGNE VIANDE
5/5
2 reviews
Value for money
Service
Choice
Originality
Value for money
Service
Choice
Originality
Bravo in Auvergne meat. Plenty of choice, good advice, service and kindness super, product really super when we liked the good meat, it real, not what you will find large surfaces, and very reasonable prices just for quality.
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grande sympathie de la famille entière. Cordialement