Catering, butcher and grocery store : located in Holy Land, “Chez Vous” offers an offer based on the culinary creativity of Fabrice Touzalin and a selection of local and imported products of impeccable quality. It is also the idea of a small independent business allowing consumers to have everything at hand : an “all in one” still open in the evening when everything is closed.
What can we find at your place? ? EU wide range of quality meat : beef (Label Rouge, Irish Black Angus), calf, Lozère lamb ; poultry, pig, Lapland, locally produced duck, as well as homemade and preservative-free cold meats. The catering area offers a selection of ready-to-eat dishes., cooked in the butcher shop itself and vacuum-packed for better conservation, less exposure to temperature variations and better storage in the refrigerator. You can also find snacks for lunch there., desserts, bread, cheese, wine and champagne and a small market garden area. Added fresh fish on Friday. Chez Vous is also distinguished by its evening opening hours : until 7:30 p.m..
“Chez Vous” was imagined and opened in June 2020 by Fabrice Touzalin, cook with 15 years of experience, with the help of his wife Lynda for the management and promotion part of the concept. " Nowadays, consumers are looking for quality, know-how, advice, authenticity and humanity” points out Lynda Touzalin who recalls that there are around 200 butcher shops in Reunion, cold meats, caterers combined, with rather a tendency towards the sale of traditional products, cured meats, and catering products.
Hygiene and traceability
The store was designed to respect the cold chain in order to guarantee the safety and healthiness of foodstuffs.. A daily check of temperatures and maintenance of cold rooms and display cases is carried out.. Cleaning and disinfection will be carried out daily. To guarantee quality products, Chez Vous uses an approved laboratory which carries out bimonthly checks via food microbiological analyzes (raw and cooked products), environment and tools, but also microbiological and physicochemical analyzes of water. The product consumption dates are developed based on tests carried out by this company.
Fabrice Touzalin
“I approach butchery and catering with the creativity of a cook” observes Fabrice Touzalin to explain his approach. Fabrice Touzalin evolved in the restaurant industry as a commis chef, then rotating head of party, in renowned establishments such as the Martinez Hotel, Jean-Louis Dumonet-Bardet's restaurant, The Frying Pans. In the meeting, where he settled in 1994, he made a name for himself in the restaurant industry as chef in fine establishments such as Le Havaneur and the Bistrot de la Porte des Lilas, and rotating chef de partie at Saint-Alexis and the Grand Hôtel des Mascareignes (some customers still remember that he introduced them to a famous “fish in coffee”)…Chez Vous created three jobs. Its clientele is recruited throughout the South-West and the South and people are even starting to come from the North. Next goal : the Artisan Quality Excellence label.
