Like his father and brother, Romain Le Boeuf is a butcher.
Apprentice at the age of 16, he climbed all the ranks before becoming, in 2016, at the age of 27, the best worker in France.
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Between deliveries and services provided to customers, butchers in the face of confinement
In the meantime, he left the family butcher's shop in Bourges to move to avenue Félix-Faure, in the 15th arrondissement of Paris.
It emphasizes the quality of traced products, from French farms.
LE FIGARO.
- How do you see the end of 2021?
Romain LE BOEUF.
-
Despite the uncertainty related to Covid, I want to stay positive.
The end of the year celebrations are a crucial time for food crafts.
We are heading towards a trend similar to that of 2020. Consumers are returning to fundamental values: having a good time together around a good meal.
They are less numerous at the table, but more demanding.
They are looking for smaller but more qualitative pieces of meat, even if it means spending more per person on these festive occasions.
So last year I sold only
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