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The Bessière family originates in Aveyron and the beautiful part is left to the meat of the vintage: lamb of Aveyron, Charolais beef, Corrèze calf… You will also find numerous regional meats and a wide selection of cooked dishes (paella, stuffed squid, vacances cuttlefish, etc.). Eric, the son, is now head of the family butchery. Trained at Cabiron and Jardin des Sens, it breathes youth and creativity. He is a passionate craftsman with real know-how. The reception is charming and the advice is wise. His confidou grabelois has just been rewarded by the Hérault Gourmand 2015 competition: prepared with pieces of beef that take the time of good confire, it is recovered from carrots, onions, celery and aromatic, all sprinkled with red wine. One more reason to discover this beautiful lesson and its good products.
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Members' reviews on BESSIÈRE ET FILS
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Je la recommande fortement si vous cherchez une bonne boucherie
À recommander sans réserve.