Butcher’s Shop

Raised in the Bay of Mont-Saint-Michel and the western Cotentin region, salt meadow lamb is a seasonal meat renowned for its exceptional quality.

The lambs are raised outdoors alongside their mothers on the salt marsh meadows surrounding Mont-Saint-Michel. There, they feed on halophytic plants, naturally rich in sea salt, which give the meat its unique and refined flavor.

Two iconic French cattle breeds:

• The Parthenaise, originating from the Deux-Sèvres region;
• The Rouge des Prés, from the Pays de la Loire region.

The Parthenaise breed is renowned for its tender, finely marbled meat with a delicate flavor.

The Rouge des Prés stands out for its flavorful, juicy meat with a perfectly balanced fat content, making it ideal for premium cuts.

Carefully raised veal offering light-colored, tender, and juicy meat.

A meat that combines finesse, delicacy, and tenderness.

Pork raised on a diet partly composed of barley flour naturally enriched with omega-3, recommended by nutrition specialists as part of the Bleu-Blanc-Cœur approach.

Its beautiful fat coverage brings flavor, tenderness, and richness to the meat.