MICHEL BRUNON
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This Normand, born on a farm, leaves nothing at random. Since 1978 it occupies the same location in the covered market Beauvau… She doesn't tell her and the meat fell in when he was small. Whether charolaises, limousines, or parthenaises, the meat is reduced by a minimum of days before stopping at the gate. His farmer pig is high in the open air, as is his poultry. A few fine preparations such as old beef roast, herbal sausages or other delicacies complement the choice offered by Michel Brunon who wants to stay in the traditional. His wife, Danielle, gives culinary advice to avoid missing the Bourguignon calf or beef.
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