Offal
Sweetbreads, liver, tongue, cheeks: the cuts the French call produits tripiers. Chosen with the same care as our meat, and some of them cooked by our own hand.
Offal
November, offal month
Every November, France’s national offal trade body puts offal in the spotlight across the country. We take the chance to show it in a new light: recipe ideas in the shop, such as an ox-heart burger, and new dishes to try.
Fresh or prepared
Veal sweetbreads
The most delicate of all offal. We sell them as they are, to cook at home, and we work them too: in puff pastry with morels, in paupiettes, in terrine, and on skewers in summer.
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Calf’s liver
It comes from the same farm calves as our veal, raised close by. We slice it to order, as thick as you like.
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Tongue, cheeks and tripe
Ox tongue, raw or already cooked. Beef and pork cheeks, for dishes that simmer. And tripe, which we cook ourselves: all it needs is reheating.
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In our charcuterie
Several of our house charcuterie items are made from it: atriaux, the Savoyard speciality wrapped in caul fat, and stuffed pig’s trotters, sold by the slice.
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On the barbecue
In summer we make skewers of them too: offal, chicken hearts, veal sweetbreads. You will find them all on the barbecue page.
Fancy a taste?
Come and choose in the shop
What we have changes with the deliveries. The surest way is to call in or to telephone.
All our product families