Outside, a terrace is installed on a square of synthetic lawn, with plaids in the colors of the cows. Inside, we discover a disco atmosphere with a disco ball and music from the 80s. The sign is indeed a butcher’s shop, with its large window, place du vert buisson, in Bruz, south of Rennes. “It’s surprising, there are chairs, tables, you can eat, and you can even drink a coffee”says Géraldine, a customer who came to get a dish for her lunch.
Breton products and cooked dishes
Mathis Durand, 25, launched this brand to change the image of the profession. Far from the butcher’s shop with white walls and bloodstained apron, Dandy Butcher offers an atmosphere “festive” and in particular, in the window, already cooked preparations. “Butchers have stalls where you only see muscle meat. People no longer want to see that, consumer habits have changed and I think there is a new generation of butchers who are ‘install and who understood that. I understood it during my travels.”
– Maxim Glorious
After Australia, England and Switzerland, the young Breton, originally from the south of Pontivy, is back home. To highlight the territory, he opts for local products. If the salting is done in Ardèche, everything else is Breton. The beef comes from Lamballe (Côtes-d’Armor).
The complicated recruitment of butchers, who have become “soccer players”
The young butcher has just recruited, which is a feat in the sector. “Butchers are expensive. You have to canvass them like soccer players now”explains the one who passed his CAP butcher in Savoie. With extendable hours, the profession lacks attractiveness. “Often, these are people in retraining, who have tried something before and who go back to the butchery because they return to the essential things of life. They want to do concrete things. And they have the return of their customers every day!”
– Maxim Glorious
Here, we work with two wine merchants for wine and charcuterie associations. “At the end of the day, we have a lot of people who come to compose their charcuterie board and have a drink. And they are a little surprised!” The butcher hopes to soon expand its terrace and offer cocktails this summer.
The Dandy Butcher butcher shop is open Monday to Saturday from 9 a.m. to 1:30 p.m. and from 3:30 p.m. to 7:30 p.m.