Production of cooked meats (blood sausage, andouillette, pâtés-croûtes, civier...), tripier products (calf's head, calf's feet, fat-double, kidneys, tongue...) and various cooked dishes.
After an experience as a delicatessen saleswoman for Delphine and an experience as a delicatessen chef for Florian, they decided to become company managers in 2007.
Today, they are the last pork butchers in Bourg-en-Bresse, being present on the market of Bourg-en-Bresse, on Wednesdays, Saturdays, Tuesday afternoon in Mionnay and Friday afternoon in Chalamont.
They also provide catering services on reservation (family meals, weddings, birthdays,...).
In their family business, each one has his functions. Florian is in the laboratory and Delphine is in charge of sales on markets and deliveries... and if needed they are complementary.
Note: they transferred in 2013 our activity to St-Martin-du-Mont to work in hygienic conditions essential for their activity.
Today, they are the last pork butchers in Bourg-en-Bresse, being present on the market of Bourg-en-Bresse, on Wednesdays, Saturdays, Tuesday afternoon in Mionnay and Friday afternoon in Chalamont.
They also provide catering services on reservation (family meals, weddings, birthdays,...).
In their family business, each one has his functions. Florian is in the laboratory and Delphine is in charge of sales on markets and deliveries... and if needed they are complementary.
Note: they transferred in 2013 our activity to St-Martin-du-Mont to work in hygienic conditions essential for their activity.
Services
Services
Regional products
Accessibility
Accessibility
Accessible for wheelchairs with assistance
Accessible for self-propelled wheelchairs
Rates
Rates
Prices not available.
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Ask for information.
Payment methods
Payment methods
Payment methods
Bank/credit card
Check
Cash
Titres restaurant (vouchers)Openings
Openings
All year 2025 - Closed on sunday
All year round, Monday to Saturday depending on the schedule.
