David Rivière, a master craftsman based on rue de Paris in Laval, is committed to homemade, natural cooking and a constant search for quality products, local if possible.
After a spell as head chef in a Spanish restaurant, our artisan butcher has returned to his roots, at the butcher's and delicatessen on rue de Paris in LAVAL. He took over the business in 2011.
"I've decided to continue along the same path as Daniel Bouiller, that of quality".
A rigorous selection of renowned meats: Label Rouge Blonde d'Aquitaine beef, Label Rouge Bretanin veal, Bleu-Blanc-Coeur Anvial pork and Pastour lamb, and poultry reared and produced by Gars Daudet, the most local of the lot, even though all our meat comes from the region.
It is because of these values that our Chef, Butcher, Master Craftsman and Charcutier has been selected Boucher de France.
"I've decided to continue along the same path as Daniel Bouiller, that of quality".
A rigorous selection of renowned meats: Label Rouge Blonde d'Aquitaine beef, Label Rouge Bretanin veal, Bleu-Blanc-Coeur Anvial pork and Pastour lamb, and poultry reared and produced by Gars Daudet, the most local of the lot, even though all our meat comes from the region.
It is because of these values that our Chef, Butcher, Master Craftsman and Charcutier has been selected Boucher de France.
Services
Services
Catering
