New Beauvallet’s magazine : Mise en Bouche Autumn/Winter 2021 Beauvallet’s ‘Mise en Bouche’ magazine is reinventing itself with a new format that takes into account new restaurant trends and changing consumer expectations, including 15 new recipes, developed by the talented chef Beatriz Gonzalez, on a triple approach : a variation of the same product in […]
New Beauvallet’s magazine : Mise en Bouche Autumn/Winter 2021
Our commitment to quality
Beauvallet’s quality and production departments work every day to guarantee the quality and safety of the products sold on our production and sales sites.We have set up defined and uniform working methods on the sites, certifications, traceability tools and controls at all stages, in order to work sustainably and work to secure all our meat […]
Grills and skewers, ask for our seasonal products!
The new range of freshly prepared seasonal products is available at Beauvallet Restauration with nearly 40 references and no less than 6 new products to enjoy afterworks, barbecues, grills and convivial meals with family or friends again!Grills, hand-made kebabs, carpaccios, tartars and marinated meats with acheter cialis new and original flavours are brought together in […]
New IFS certification for CV Plainemaison
The CV Plainemaison teams are proud to announce that our production site in Limoges has obtained IFS certification at the highest level. With a score of over 97%, we guarantee you on a daily basis the quality, traceability and safety of our meat products and our processes of boning, trapping, mincing and packaging of butcher’s […]
New Beauvallet’s magazine : Mise en Bouche 2020
Beauvallet’s ‘Mise en Bouche’ magazine has been given a makeover, with a new 24-page format that is modern and clean on the visuals, including 14 pages of recipes in a plate and cocktail version.Also available in this issue: 3 new educational dossiers prepared by your Beauvallet butcher: The Tradition Bouchère piece, our know-how Cutting and […]
New produced fresh products in catering – Spring/Summer 2020
The new range of fresh seasonal products is available to Beauvallet Restauration customers with nearly 40 references and no less than 6 new products! Grilled meats, hand-mounted skewers, carpaccios, tartares and marinated meats with new and original flavors are to be shared with customers of commercial and collective catering. For more information, contact the Beauvallet […]
New Spring/Summer range 2020 in supermarkets
Discover the selection of fresh processed meats from CV Plainemaison dedicated to the traditional and self-service butchery departments of the supermarkets: fresh beef carpaccio and marinated hand-mounted skewers with innovative marinades that respond to consumer trends, with 3 new items in the self-service butchery department and 1 new item in the traditional butchery department. For […]
Beauvallet Restauration starts local meat ranges
The local range Nouvelle Aquitaine existing in beef and pork and has been available since the start of the year. Also starting the local range Loire-Atlantique in beef. For more information, contact the Beauvallet Restauration teams. Hapi France has brought together on a single support frozen products with an Asian connotation, including its batch of […]
Sobevial joins Beauvallet companies
The Sobevial company based in Confolend (Charentes), joined the Beauvallet companies since October 2019. This company of 6 people, directed by Mr. Nicolas Dutheil, is specialized in the transformation of the meat of butcheries for the artisanal butchery in PACA area mainly. With 1,200 tonnes of slaughter annually, more than half of which are limousine […]
Journées Limousines October 2017
CV Plainemaison’s Journées Limousines event was a great success in October 2016 in Limoges, bringing together all the industry’s operators around the best Limousin cattle farmers and unprecedented auction sales. This year, the Journées Limousines event organised by Beauvallet / CV Plainemaison will take place from Saturday 21st to Monday 23rd October in Limoges, to […]