Les Provinces - Boucherie étable à manger

Roasted bone marrow served in the bone with toast. Very rich, fatty, and melting texture. To spread on bread with a little salt.

Assortment of sliced dry sausage. Salty and savory taste. Ideal for sharing as an aperitif.

Thin slices of marinated raw beef. Tender and fresh texture. Served as a starter.

Large assortment of pork charcuterie. Variety of salty textures and flavors. Convivial dish to share.

Selection of rustic pâtés and terrines. Creamy or grainy texture depending on the pieces. To be eaten with bread.

Thinly sliced white ham and cured ham. Light and melts in the mouth. Served as an assortment.

Duck or goose foie gras cooked in a terrine. Creamy texture and rich flavor. Served with bread or gingerbread.

Boneless, breaded, and fried pig's trotters. Crispy on the outside and melting (gelatinous) on the inside. Rich in flavor.

Selection of aged cheeses served with a small green salad. Ideal at the end of the meal.

Pastry or dessert prepared the same day according to the chef's inspiration.

Espresso coffee served with an assortment of small desserts (mignardises). Allows you to taste several sweets.

Option to choose a cut of meat directly from the butcher's counter. You pay the price of the meat plus this supplement for cooking and on-site service.