Black Pudding & Cois the atypical story of a Lorraine native, Cyril Strub, and a Scottish Victoria Main, both passionate about the terroir and quality products.
From an early age, Cyril has always been immersed in gastronomy, notably through his parents’ restaurant.
His perpetual search for taste, his thirst for learning and his desire for adventure led him to work all over the world to discover new flavors and improve his technique by working with internationally renowned professionals.
After numerous beautiful experiences abroad, Cyril feels the need to rediscover the flavors of his childhood and to put his know-how to good use by creating his own craft business. He therefore decides to return with Victoria and their two young daughters, Chloé and Emilly, to his roots in his native village in Abreschviller by buying a butcher’s shop. As a nod to his Scottish years and his meeting with Victoria, he baptized this place “Black Pudding & Co” (black pudding in French), a typical Scottish dish.
Its objective is simple: to defend our gastronomic heritage and to bring up to date traditional recipes that are sometimes forgotten by obtaining supplies from local producers who work with exceptional products.
He says it himself: “The terroir is the future. In France we are lucky to have a very rich terroir, it is our duty to preserve it and bring it to life. Our ancestors developed their recipes with love, attention and care. There is no secret, if you want quality products, you have to take the time to understand the product and its history. »
Discovery also of the Dahu Barbu farm.
The link between Black Pudding and Co and the Ferme du Dahu Barbu is first and foremost the story of a meeting between two passionate couples… on the one hand Cyril and Vicki and on the other we… the story begins… Today they are working together and they want to offer you new products soon.