Free delivery in Paris and Île-de-France from €80
Delivery throughout France within 48 hours
Free delivery in Paris and Île-de-France from €80
Delivery throughout France within 48 hours
In stock
Toulouse Sausages – 6 x 120 g
Lamb Chops – 6 x 90 g
Trimmed Charolais Beef Fillet – 4 x 250 g
Andouillettes of Troyes 5A – 4 x 180 g
Flank Steaks (French Bavettes) – 4 x 200 g
Preparation: Bring meat to room temperature before cooking. After cooking, allow meat to rest 3–5 minutes to retain juices and tenderness.
Toulouse Sausages: Grill or pan-sear slowly over medium heat to preserve juiciness and develop rich caramelized flavors.
Lamb Chops: Cook over high heat for a golden crust and a pink center. Ideal with thyme and garlic.
Charolais Beef Fillet: A lean and tender cut; best cooked rare to medium-rare. Sear and rest before serving.
Andouillettes de Troyes: Traditional and bold – grill or pan-fry gently. Serve with mustard sauce or rustic mash.
Flank Steaks (Bavettes): Full of flavor. Cook quickly on high heat, slice against the grain, and serve with shallots or herb butter.
Be the first to know about new arrivals, and expert tips by signing up for our newsletter.
Photos: Grégoire Kalt
