AUVERGNE VIANDE
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Auvergne Viande is an institution. The Maison Guichette, created in 1974, was taken over by Jean Blachon in 2004 and changed hands again in 2021. J.-P. Perret and M. Filliat, who were already in charge of the Ferme Auvergnate in Mozac, the Maison Dugast and the Epicerie Fine & Bio in Chamalières, are now in charge. The meats are cut according to the rules of the art and the delicatessens are representative of a traditional know-how. The house has a production workshop and drying rooms for the cured meats. Catering dishes, wines and cheeses complete the offer.
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Members' reviews on AUVERGNE VIANDE
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
grande sympathie de la famille entière. Cordialement