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But of course, and fortunately, there are still real butchers in butchers. You know, those who prepare the chosen pieces of the best breeds before their customers. And the conversation starts around a calf’s kidney, a beef tail like a glass of wine of great vintage. Ask yourself "Meat Dock" in the shopping mall of the shopping Centre of Hérouville. There is always a crowd, signs that the House is excellent. The service, professionally taken, makes no one wait. The colours are beautiful, the meat and poultry stamped AOC or Red Label make it all the best to buy everything. "But we’re here for that. Everything is for sale and butcher with." Well, we love this humour, which makes it so that if the butcher is not tender with the client, the meat will be tough! "Beef (Charolais or Blonde of Aquitaine depending on the weeks), veal, pig, lamb, guinea fowl, quails, chicken, meats, grills, we already look forward to getting to the kitchen. You forgot the bone marrow! Find it on the Internet. The site, almost interactive, allows all the omissions and, above all, generous orders with culinary advice. The Package, for example, offers compositions from the family package, to roasting, to simmer until the compositions more elaborate for thematic evenings. So what is this evening? Sauerkraut, pot, fondue, calf head or barbecue?
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