Polmard
FRANCE · MEUSE
from father to son since 1846
Six generations of butchers, one name. Since the mid-19th century, the Polmard family has passed down exceptional expertise, from workshop to workshop, from Saint-Mihiel to Paris.
In 1995, the family acquired its own farm — Le Camp des Romains, 120 hectares in Lorraine. For the first time, a butcher also became a breeder. Breeding, homemade feed, slaughter, maturation, butchering: everything under one roof.
In 2012, Alexandre Polmard took over the business at the age of 22. He invented hibernating meat — a technical revolution that placed Polmard at the pinnacle of French gastronomy.
travels through time
Hibernation is the absolute signature of the house. A patented process that freezes muscle fibers and cells intact — without crystallization, without degradation, without compromise.
Hibernated meat retains, after several months or even several years, the same tenderness, the same color, the same taste as on the day of slaughter. No other French house masters this technology.
Added to this is nacreous maturation — a dry salting in precise layers that develops an intense and elegant flavor, typical of the Lorraine terroir.
of French meat
Blonde d'Aquitaine breed, homemade grain finishing, local slaughter, long maturation. A deliberately limited production — rarity as a guarantee of excellence.
6 GENERATIONS
ASSUMED RARITY
LE CAMP DES ROMAINS
STATE-OF-THE-ART TECHNOLOGY
one house
from birth to knife
Breeding, feeding, slaughter, maturation, butchering — Polmard controls the entire chain. An absolute rarity in modern French butchery.
at FoodHub
Rib of beef · Sirloin · Fillet · Tomahawk — aged Blonde d'Aquitaine. Available on planned order.