Charcuterie Fessard
Charcuterie, traiteur
Chambray-lès-Tours
Address listed free of charge by the Sesame Guide, in accordance with the brand quality charter.
In the same establishment 📍
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⚙️ Sheet updated on
6/5/2024
Address listed free of charge by the Sesame Guide, in accordance with the brand quality charter.
Multi-award-winning homemade charcuteries. Vincent Fessard masters his recipes to perfection, preparing every day with infinite attention, from his shop in La Plaine, pasties, rillettes and rillettes, andouillettes and other wonderfully flavored savory dishes. Fine charcuterie lovers know this well, as the ingredients he selects are always of the highest quality, and the skill of the hand as a bonus.
Proudly jostle in the window, traditional charcuterie specialties and original creations that are enticing throughout the seasons, including the renowned and award-winning superior white ham, black pudding, rillon, rillon, rillon, pâté en Croste and Easter pâté.
Discover the “Délice Tourangeau” where rillettes, rillettes, taped pears and Vouvray rub shoulders.
The traditional string tie.
Savory entremets such as candied King Rose breast millefeuille, avocado-shrimp eclair or salmon crackers and the sweet range including a delicious strawberry pie.
Have a tailor-made assortment delivered for a cocktail.
Rillettes de Tours IGP, rillons, terrines, saucisses, andouillette à la ficelle ou au poussoir, pâtés en croûte ou de Pâques, entremets salés, salades composées, desserts maison…
The restaurants and food shops mentioned in this guide are committed to cooking and preparing food mainly in homemade according to the criteria defined in the Consumer Law of 17 May 2014 and the decree of 11 July 2014 amended on 7 May 2015.
Qualichef label : the artisan charcutier and caterer undertakes to respect and implement rigorous specifications, guaranteeing the manufacture of 80% of fresh charcuterie products sold in stores, and in particular essentials such as cooked ham, raw or cooked sausages, pâté en croute, country pâté, galantines and ballottines, head pâté or head cheese, pork rillettes, blood pudding, foie gras...
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