The Grosgurin butcher’s shop has been delighting gourmets in the Pays de Gex – Monts Jura region for many years thanks to its traditional expertise. With its passion, tradition and love of good sausages, this is one address you won’t want to miss!
A little history
You probably know the Grosgurin butcher’s shop in Lélex! But do you know how long it’s been in business?
The answer: for 3 generations now. René, the grandfather (1910-2002), a cheese-maker by trade, bought the business in 1936, which was in liquidation. In just 3 weeks, he learned the butcher’s trade and reopened the shop.
In Grandpa René’s day, the villagers would come and buy their meat, even late at night, because during the day René was busy with other tasks. He bought animals for butchery or for resale. He did all the work on the farm next to the butcher’s…
Until then, there was no winter tourism. Winter tourism began to develop thanks to the1st ski lift. It was built in 1936 by Jean Grospiron (grandfather of Edgar, Olympic champion) and especially since 1956 with the creation of the cable car.
In the summer, however, there were many colonies and the four hotels in the village filled up with holidaymakers. In search of greenery, fishing and “fresh air” as they used to say. Meat was served at both meals!
La boucherie et Claude
Claude was immersed in this trade from an early age. When he came home from school, he helped in the butcher’s shop, shaving calves’ heads at the abattoir… He took over in 1976.
He could have been an architect, a car test driver (in fact, he still has a passion for cars!) or a noisemaker. But his attachment to his village, his valley and the passion for his work passed on by René won out. René continued to help him until his death at the age of 92.
Claude developed the business with his wife Nadine. He has carried out a great deal of work, developed sales at the Ferney-Voltaire market since 1983, introduced new products …
Succession assured
And since 2013, Florian & Cyril, his sons, have been at the head of this family business. They in turn are developing the business (Divonne market, wholesale) to the great satisfaction of Claude, who is always on hand to help. And he’s not alone: 92-year-old “Mamy Gilberte” is always there to lend a hand!
This is the3rd generation. They studied cookery and butchery and worked in other companies before coming back. It was an obvious choice for them too!
A profession that has changed
The business has changed a lot! Customers eat a lot less meat than they used to, but the production of charcuterie (still using the same recipes) and the development of the catering business mean that the company can continue to exist in the valley.
All the products sold are home-made, without exception. Most of the meat is locally produced.
To conclude, I’ll leave the final word to Jules, 3 1/2 years old,4th generation.
Ham fat is good, fat is life! He tells his canteen mates at school. Will he be replaced?
Thematics
