PRINCESSE
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Ghislaine and Dany opened this butchery at the end of 2013. The couple immediately seduced the Grau-du-Roi. Dany began his apprenticeship at 13. After obtaining his diplomas, he spent a few years refining his know-how before landing in Grau-du-Roi. To select his raw materials, Dany maintains a privileged relationship with Audigier slaughterhouses in the Ardèche. The rules of traceability and short circuits that it lays down give it a local French meat, most often branded. The caterer of his trade is not at rest. His wife Ghislaine, passionate about cooking, manufactures most of the dishes prepared daily. It creates according to its desires, customer demand, but always limited to seasonality. Here too, short circuits and local products are favoured. In the menu there are specialities revisited like bull gardiane and graulenne rust, but some standards change the palace of the regulars, such as Friday couscous. Ghislaine cuisine with generosity and winter, it is difficult to resist a homemade soup that warms body and soul.
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