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Timothée Sautereau succeeded a butcher who retired. He remade the old shop and settled under the colors of a great Yves-Marie Le Bourdonnec. Initially, this young man was not destined for slaughter. School of commerce, small tower in the media strategy but hunter in the soul. This passion teaches him to cut the meat and prepare it. He's graduating from butcher's degrees, and then he meets the guy who becomes a little mentor. It's gone for a complete conversion. The master gives him the producers and teaches him his methods. Long Horn Bœuf, Fermière limousine, Wagyu beef, Culoiseau's dolls, etc. Prices are, here too, equal to quality. Like Yves-Marie Le Bourdonnec, a transparent wall allows the meat to mature. His little one: well prepared preparations such as lamb and beef balls with fresh cumin and coriander, lamb slate in summer attire, raw beef makis or snackers.
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