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Gourmets share the address with each other. Because Jacky Lefranc collects awards. A master craftsman, every year, the brotherhood of the fine Goustiers du Pré-Bocage honours the Bayeusain butcher for his excellence. He then leaves with his arms full of national awards. Among others, we mention the pork liver pâté, traditional and creative country terrines, and the honorary prize for its poultry galantine. A know-how that he has been sharing with his team for years. Come on, we’re revealing a few secrets: the recipe for creative pâté, for example, made with apples, andouille, and calvados. Not as simple as it may seem because Jacky’s skill and know-how are still the essential ingredients. Come on, now to the table! No more time to waste introducing your friends and guests to all these delicious delicatessen products that our dear ancestors, lovers of good food, knew how to enjoy on special occasions. And nowadays, all opportunities are beautiful and good. And since Jacky is a caterer and can even deliver to you, you have no more excuses!
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