Butchery
From the surroundings of the Alpilles, we receive lamb, poultry, Gascon heifers, more lamb from Lozère, Aubrac heifers, pork from Aveyron, and Limousin cattle from the Alps, all sourced from Julien Roux in Raphèle-les-Arles. The animals are mostly raised on pastures or fed farm hay, and treated with care. The Granier brothers from Saint Martin de Crau prepare Gascon pork and bull terrines for us.
Our butchers Denis, Christophe, and Daniel offer a wide variety of homemade charcuterie and slowly age Angus or Aubrac beef in their maturation cellar, ensuring an unmatched marbled flavor.
The Farmers
Lambs are raised by Les deux rives in Raphèle.
La Cheville Provençale in Chateaurenard supplies us with veal and beef.
The Granier brothers raise Gascon pigs and bulls in Saint Martin de Crau.
Our head butcher Denis makes many types of charcuterie on-site.
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Fruits and Vegetables |
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Butchery |
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Wine Cellar |
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Grocery |
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Dairy |
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Catering |
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Health and Beauty |
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