Lamb

On the coast of Saint-Bresson, in Haute-Saône, the lambs are raised outdoors and fed on the lush grass of the land of a thousand ponds. On this family farm for several generations, Xavier Ménigoz takes the time for extensive breeding in love with his work on the land. The quality of these meats is due to this collaborative collaboration between the butcher Arnaud Daval and this goldsmith from the pastures. “I rediscovered the taste of my grandfather’s lamb,” one of you confided one day. A compliment that will be remembered.