Combining his passion for his work with the excellence of his produce and the service he provides to his clients is Jérémie Darmigny’s recipe for his profession on the Forville market : butcher. If we had to use just one word to describe him, it would be “red-labeller”. But what is a red-labeller? It’s the name given to artisans and traders who choose to offer their clientele “red label” products or in other words, products issued from experience and know-how, flavoursome goods, of a high quality. Son, grandson, great-grandson… and so on for six generations… Jérémie knows his job and is scrupulously attentive in selecting his meats, since he obtains them from producers who also use the red label: poultry from Bresse and from the Landes in South-West France, suckling lamb from Sisteron, beef, veal, pork. Since the produce he offers respects the requirements for traceability, feed, free-range or open-air rearing, they most definitely have a far superior taste. And food-lovers make no mistake: they keep coming back !