Pâté en croûte
Homemade shortcrust pastry, pork-and-veal stuffing, port wine jelly. Rolled, oven-baked, sliced at the counter. A house institution since 2014.
· House charcuterie ·
Charcuterie, made in the kitchen.
All our charcuterie is produced on site, in the kitchen behind the shop. No industrial supply, no outsourcing. Terrines rest for a week before being sliced at the counter.
Our production
Rillettes
Slow-cooked for hours in their own fat. Pulled with a fork, packed into jars. Served fresh on toasted bread.
Jambon persillé
Inspired by the Burgundian recipe, adapted to our house-cooked hams. Finely chopped flat parsley, white-wine jelly. To slice thinly.
Country terrines
Farm pork, poultry liver, shallot, cracked pepper. Aged for a week before sale, to deepen the flavours.
Dry sausage & fresh sausages
Fresh sausages prepared every morning, hand-cased. Dry sausages aged in our cellar. Special mention for the Toulouse sausage.
Custom boards
For 6 to 24 people. Mixed charcuterie, pickles, gherkins, butter. Sliced and arranged the morning of delivery.
The know-how
Cédric Carville is a Master Artisan since 2025. All charcuterie is prepared from traditional recipes, with no added industrial flavourings or unnecessary preservatives. The kitchen meets European sanitary standards and is regularly inspected by the Var veterinary services.
For the meats used in charcuterie, we work with identified breeders (see our producers).
Where to buy
- At the counter: by the slice, by the unit, by the piece. Open Monday to Sunday morning. Opening hours.
- On order: boards, large pieces or special requests. Minimum 48 h notice. Reserve via the form or by phone +33 4 94 71 13 39.
- For catering: charcuterie included in all our boards and buffets. See the catering service.