Guillaume Verdin from the Clavisy farm has no shortage of work! The farm and a restaurant in Noyers-sur-Serein in the Yonne and now a butcher in Dijon.
– Florence gallice
Guillaume raises cows, calves, sheep and lambs. Restaurant owners trust him from Paris to Savoy and a lot of Côte d’Orient restaurants also take meat from him.
His farm is located in Yonne, in Noyers sur Serein and since July, he has opened a restaurant in the medieval city: La Table de Clavisy.
He has just taken over an emblematic Dijon butcher on rue de Jouvence and while waiting for the work on the Clavisy counters to be completed, he welcomes customers in a truck in the square next door.
Guillaume is in such demand that he works with other breeders like Sylvain Aubry in Baigneux-les-Juifs.
He fell in love with Richard Bernigaud’s table, l’Essentiel, rue Audra in Dijon. Richard works on Guillaume’s products.
We heard from Véronique from Vauxbons in Haute-Marne who gave us her recipe for roast veal, a roast from her home since Véronique is an organic farmer. She left with the France Bleu Bourgogne apron.