Veal from just down the road, born on the farm and raised on milk, a few kilometres from the shop.
The veal we sell is raised on cow’s milk. These farmers often have milk to spare because of the quotas, so they feed their calves naturally. The calves are born on the farm, most often Montbéliarde crossed with a beef breed.
The farms that supply us are in the parish of Poisy.
In season we also have veal from Pirenaika cattle, out of the Pyrenees.
Veal sometimes comes out a little darker, but the quality is the same. It usually happens in summer: the calves lick the walls, where saltpetre forms with the damp. They are very partial to it, and to stop them a plastic basket goes over the muzzle.
Want to taste it?
What we have changes with the seasons and with the dry-aging. The surest way to know is to drop in, or to call.
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