Butchers Champagne-Ardenne

At Nicolas Petit, being a butcher is not only a know-how, it is also a passion. On his stand, this great specialist in mature meat offers you a wide variety of meats from responsible and organic farms. Simmental, aubrac, blonde from Galicia, salt, there is something for everyone. Nicolas Petit's secret to offering his customers tender and tasty meat lies in the art of maturing, which he masters to perfection. For 40 to 65 days, the meat rests on the bone in a refrigerated display in front of customers curious to see the spectacle of maturation, a long process that will give the meat an incomparable tenderness and flavour.

Mr. Angelo Cammi is one of the few 350 craftsmen assembled in the group of Taste Companions, created in 1997 by Delicious France to combine the best butcher butchers from France. They are carefully selected, they are the most active and dynamic in the profession, knowing that everyone has professional training of the mouths of mouth and, consequently, unique craftsmanship.

Placed in the place du Grand Court in Asfeld since 2004, Mr. Eddy Camus has been able to take a seat among the merchants in his city, by the quality of the meat he markets, but also by his meats productions such as the black boudin, or the crust and white boudin, two typical Ardenes specialities. His presence in farmers'markets, culinary events and regional products, where the connoisseurs are pressent in front of his stall, are a guarantee of quality. If during your trip to Asfeld the envy takes you to make arrangements of authentic products, do not hesitate to push the door of the Grand'Court butchery, the best welcome you are always reserved.

Fabrice and Sylvie Tissot have made a name for themselves in Rethel thanks to the quality of the meat they sell and the service they offer their customers. The major French meat breeds are on show: Aubrac, Blonde d'Aquitaine, Limousine, for the lamb the label Agneau d'or, for the pork Champorci paille. The poultry comes from the Landes and for the end of year celebrations you will find the famous red turkey from the Ardennes. The delicatessen department is not left out. The house has made a name for itself in the gastronomic speciality of Rethel, the white pudding (plain or with onions) where it is among the best craftsmen. Other local stars are also present, such as the famous Ardennes pie and the Ardennes ham. Let yourself be convinced and try this gourmet address to discover all its gastronomic treasures, a friendly welcome will be reserved for you.

For four generations, this family-run business has been delighting the people of Rémois with its local products: homemade andouillette, white pudding, sweetbreads, not forgetting the great speciality: home-cooked tripe. At Audinot, we remain faithful to the tripe tradition and to the know-how that has been passed down from father to son for 80 years. Today, twenty or so craftsmen offer a wide choice of local meats, quality poultry, traditional charcuterie and a catering department with a wide variety of home-made dishes.

Claudine and Pierrre Cowez give special care to the poultry they raise on their property. Two specialties are offered, cou chicken from Dortuy and guinea fowl, but also chickens, cocks, capons, poulardes, quails, pigeons and rabbits. Health monitoring and optimum slaughter conditions are a guarantee of safety for the consumer. The sale takes place on the market, but also on the surrounding markets. It is prudent to call before travelling and order.

Being a butcher is more than a job for the Guiset family, it is a passion that has been passed on from father to son since 1961. The Guiset butcher shop is the only one in Reims to offer meat from its own farm. In the Sermiers farm, Limousines, Charolais and Parthenaises are raised in the open air and receive 100% vegetable feed to offer you meat of unique quality, great tenderness and incomparable flavour. With its know-how, the butcher's shop also offers a fine selection of homemade delicatessen products, as well as a catering area where you can taste the chef's speciality: baeckeoffe.

A passionate butcher, François Léau loves his job and you can feel it! For the past 4 years, its boutique, a stone's throw from the cathedral, has been delighting the Remois with its local specialities, such as the emblematic andouillette with string or the iconic Reims ham with Guérande salt, guaranteed nitrite free. All homemade, of course, with know-how and in accordance with tradition. On the catering side, the shop offers you good small dishes to enjoy at home or meal trays for a quick lunch with a menu: Italian carpaccio, stuffed round courgettes, Ardennes lamb tajine with lemon... one thing is for sure, you will enjoy it!

Alain and Brice Deparpe are Charolais beef farmers in the Ardennes. They offer a tour of their farm and inform you about the care and feeding of the animals. After the visit, you are free to choose from the products sold at the farm. They will prepare your order with great care, and all you will have to do is cook roasts, stews and casseroles... because that is no longer their responsibility. Enjoy your meal! And not to come for nothing, it is preferable to call before passing.