- Quick navigation
- Home
- Open menu
- Page content
- Customer service
- Search
- Footer
Butcher in Peseux
Boucherie-Traiteur de la Fontaine SNC
Boucherie-Traiteur de la Fontaine SNC
Butcher in Peseux
Gallery (15)
Multimedia (1)
- Monday8:00 to 12:00 / 14:00 to 18:30
- Tuesday8:00 to 12:00 / 14:00 to 18:30
- Wednesday8:00 to 12:00
- Thursday8:00 to 12:00 / 14:00 to 18:30
- Friday8:00 to 12:00 / 14:00 to 18:30
- Saturday8:00 to 16:00
- SundayClosed
- Monday8:00 to 12:00 / 14:00 to 18:30
- Tuesday8:00 to 12:00 / 14:00 to 18:30
- Wednesday8:00 to 12:00
- Thursday8:00 to 12:00 / 14:00 to 18:30
- Friday8:00 to 12:00 / 14:00 to 18:30
- Saturday8:00 to 16:00
- SundayClosed
- Monday
Boucherie-Traiteur de la Fontaine SNC – Contacts & Location
Description
About us
Some suggestions for house specialties:
- Beef shaved off the bone.
- Beef, horse tartar, plain or seasoned
- House-smoked sausage*
- House liver sausage*
- House pork roast sausage
- House-made Merguez, 100% Swiss lamb
*handcrafted recipes from over 30 years
A LITTLE HISTORY ....
La boucherie de La Fontaine was founded over 30 years ago by Bernard Guyat.
As of July 1, 2017 the butcher shop was taken over by Frédéric Troiano.
Trained at the Boucherie Frank in Colombier I obtained my CFC as a Boucher-Charcutier in 1988.
In order to perfect my knowledge of how to cook meats I went back to an apprenticeship
as a Cuisinier at the City restaurant in Neuchâtel and obtained my CFC in 1990.
Then I went on to work for large and small chains (Migros, Coop, Suter Viande, Boucherie Centrale
and Boucherie du Centre de l'île in Boudry) and also in Catering for the Panorama restaurant in Saules
and the CEP in La Coudre.
Passionate about good food and full of joie de vivre, as soon as I took over the butcher's shop, I set out to pass on my knowledge and passion for taste by sharing it through my products, some of whose recipes are over 40 years old .... For example, smoked sausage, liver sausage, pork roast sausage, merguez, ham on the bone.... I've also created my own house specialty LA SUBIEREUSE.
To conclude, I look forward to welcoming you to my butcher's shop to share my passion for good food with you.
- French,Italian
- Dry Aged Pork Loin,Dry Aged Pork T-Bone,Lamb Fillet,Lamb Rack, Lamb Loin Fillet,Pork Chop,Pork Fillet,Pork Fillet in Pastry,Pork Loin,Pork Schnitzel,Pork Sirloin,Pork Steak,Veal Chop,Veal Crown Roast,Veal Kidney,Veal Steak,Whiskey-Spiked Sausages
- By telephone,In-store,Online
- Close to public transport,Parking site
- Birthday Party,Christmas Dinner,Company Party,Family Celebration,Farewell Parties,Grill Buffet
- Accepts EC-Card,Cash,Contactless payment,Maestro,Mastercard,Postcard,Visa
- Categories
- ButcherSausagesCaterer