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Philippe and Marie's establishment stands out in several ways. First of all, because he is a member of the Compagnons du goût brotherhood, which brings together more than 350 independent butchers and delicatessen caterers, selected from among the best craftsmen in France. Then because he offers two delicious specialities: the grilled pepper sausage, which was imported by the Italians in the 1920s and then transformed into a dry sausage by the butchers of Sérignan and whose delicate aniseed flavour and powerful mouthfeel awakens the taste buds and ensures a successful aperitif; and the forest stuffed guinea fowl paupiette, of which only Philippe knows the secret. Trained as a butcher but passionate about cooking, he is the one who concocted this recipe. To be enjoyed with a few potato pancakes or a mix of small vegetables. Yum!
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