Boucherie Chez David

Butcher's shop, traditional delicatessen, I work with local producers for the Blonde d'Aquitaine beef (Sainte-Maure-de-Peyriac), the veal under the mother (Tartifume), the poultry of the farm of Cabier (Laplume), the lamb Label Rouge of Aveyron and the black pig of the Farm of Cambes (Tarn-et-Garonne).

We make our preserves, our cooked and dry cured meats, as well as our daily cooked dishes.

We also work in partnership with Black Angus from Galicia and Wagyu, these exceptional breeds of cows from Scotland, Spain and Japan. A cheese and vegetables area is at your disposal.

Do not hesitate to contact us for your receptions and events!