BOUCHERIE SCHMIDLIN
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Meat lovers have been coming to Schmidlin's in Altkirch for three generations. Young Victor Schmidlin took over the reins of this downtown institution a few years ago. Why do people come here from all over the southern Haut-Rhin? For the quality and expertise of a trade handed down from father to son. The chosen meat arrives as a carcass at our headquarters in Carspach, where it is cut, sorted and sometimes cooked. Label Rouge Blason Prestige, the veal comes from the Limousin region and is extremely tasty. As for the beef, Charolais or Limousin, it is meticulously selected on a farm in Paray-le-Monial, Burgundy. People also come for the home-made charcuterie en croûte: tourte vigneronne, pâté chaud aux trois volailles, filet mignon de porc en croûte. But the Schmidlin's best-seller remains the unmissable cordon bleu, generously garnished and concocted by Victor's mother Doris. The best in the region, according to the regulars! Not to be underestimated, customers are always greeted with a smile. And as tradition dictates, children are offered a slice of meat sausage!
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