01 · House made · per piece
Pommes Dauphines, house recipe
The signature dish. Hand-whipped choux pastry, mashed Var potato, fried to order. Crisp outside, light inside — Cédric's recipe, shaped fresh every morning.
· Our specialities ·
Six specialities, one shop.
The artisan's job is knowing what to choose. These are the six counters that define Carville — and that are worth a detour for locals and visitors alike.
02 · House production
Charcuterie & terrines
Pâté en croûte, rillettes, jambon persillé. All produced on site, in the kitchen behind the shop. Terrines rest for a week before being sliced at the counter. See more.
03 · Take-out or in-store
Daily prepared dishes
Provençal daube, blanquette, Niçois farcis. A menu that shifts with the seasons and the day's deliveries. Perfect for nights when you still want a proper dinner. See the menu.
04 · One batch a day
Chef's pastries
Var fruit tarts, Madagascar vanilla mille-feuille, paris-brest. One batch a day, until it sells out.
05 · 100% French
Sisteron lamb (PGI)
Leg, shoulder, chops, navarin. A lamb scented with Provençal herbs, boned and prepared on the block, on demand. PGI status — raised and slaughtered in France.
06 · Free-range
Free-range poultry
Chicken, guinea fowl, capon, rabbit. Free-range birds raised by Var and Southern Alps farms. Prepared at the counter — whole, jointed, or stuffed on order.
How to order
The shop is open Monday to Sunday morning (closed Thursday in low season). For special pieces — large rib of beef, whole lamb leg, suckling pig, charcuterie boards for events — advance reservation is recommended.
- Standard cuts: directly at the counter, no reservation needed.
- Large pieces & catering: 24 to 72 h notice depending on volume.
- How to reserve: by phone, in store, or via the online reservation form.