Bonne pitance

The art of meat through the passionate look of a new generation butcher. Good Pitance is a goldsmith in his field. Butcher of training, in love with good meat, he advocates a rational consumption in the context of a responsible production. On the menu • A small dictionary to know the different pieces: know which to choose for which dishes and learn to cook them all so as not to spoil anything. • Tutos step by step to acquire the techniques of fauxing roasts, turnados and paupiettes. • Generous recipes, between great classics of the terroir (bunch, cassoulet), dishes that reconcile with the forgotten pieces of meat (veal head gribiche sauce, lasagnes of candied pork cheeks) and creations (coast of bucatini calf & cream of bettes, curry of pig).