Claude studied butchery. After being trained by a master butcher for 3 years, he flew on his own and perfected himself in different positions. It was during his installation as a restaurateur that he was able to implement his skills.
Aurielle has studied cooking with additional service training. After having worked in several restaurants, from pizzerias to gourmet restaurants, it seemed obvious to embark on the adventure with her husband, Claude.
It is with a superb antique French vehicle, Citroen U23 from 1951 that the Sagne family became known in France. It is therefore quite naturally that he made him cross the Atlantic to make their local customers benefit from their French specialties such as beef bourguignon, basquaise chicken, veal blanquette during farmers markets. but also around their truck that they carry out weddings, birthdays, baptisms, company meals, in buffet mode or served. All with professionalism and rigor to perfect their services.
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