La Chaiseronne : Quality, from field to plate... Butcher - Charcuterie - Caterer | Manche - Normandy |

     





'Pot au Normand' with 6 vegetables

Composition : Beef 53% (from ‘Normande' stock), clarified gravy, carrots, potatoes, leeks, turnips, green cabbage, onions, garlic, salt, pepper flavouring and spices.




 

'Bœuf Normand' with Manche carrots

Composition : Beef 53% (from ‘Normande' stock), carrots 33%, Normandy cider, prunes, shallots, Isigny cream, butter, wheat flour, cider vinegar, salt, apple liqueur, pepper flavouring and nutmeg

 

'Bœuf à la Bolognaise' for pasta or gratin

Composition : Beef 59% (from ‘Normande' stock), tomato concentrate, onions, white wine, salt, Provençal herbs and spices


 

'Tripes au Calvados' Caen style

Composition : Cow's foot tripe, carrots, onions, white wine, salt, calvados 1% and spices

 

'Langue de Bœuf' in Madeira sauce

Composition : Beef tongue 64%, carrots, onions, shallots, Madeira 5%, butter, wheat flour, salt and pepper flavouring




 

'Blanquette de Veau' with Isigny cream

Composition : Veal (more than 51%), carrots, fresh Paris mushrooms, potatoes, Isigny cream 5%, butter, wheat flour, salt, pepper and nutmeg


 

'Paupiettes de Veau' Normandy style with vegetables

Compositions : Veal escallop, sausage meat (mixed pork, shallots, parsley, salt, flavouring),  bacon bits, carrots, button mushrooms, onions, white wine, Isigny cream, butter, wheat flour, salt and pepper seasoning

 

'Petit Salé' with lentils and flour-fed pork

Composition : Pork 50% (shoulder, sausage-meat, smoked belly of pork), lentils 12%, carrots, onions, mixed herbs, salt and pepper


 

'Potée Normande‘ from barley-fed pork

Composition : Pork 44%, (shoulder, sausage), carrots, potatoes, leeks, turnips, green cabbage, onions, seasoning, salt and pepper



 

'Sauté de Porc' Normandy style

Composition : Pork 56%, potatoes, carrots, button mushrooms, onions, cider, cider vinegar, Isigny cream 2%, shallots, butter, wheat flour, sugar and salt

 

'Navarin de Pré-Salé' with Normandy cider

Composition : Lamb raised on the Cotentin coastal salt marshes, Normandy cider 20%, carrots, turnips, onions, white beans, salt, pepper flavouring and garlic



La Chaiseronne - Jean Luc Blandin - Butcher and caterer in south Manche in Normandie - Cooked dishes - Marmites d'Augustine

Raw meat, ready to cook - Charcuterie, ready to eat - Traditional charcuterie - Traditional dishes - authentic flavours

BP 27 - 50370 BRECEY (Manche - Normandie) - Tél : +33 2 02 33 48 12 77 - fax : +33 2 02 33 48 82 43


 
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