Laurent Thiry and his family moved to Les Contamines in June. He runs the local butchers and proposes a varied choice of meat and prepared dishes to both locals and tourists. A real plus for the village.
I was enjoying a weekend in Les Contamines early November when I decided to walk around the village and welcome Laurent Thiry, our new butcher. I intended to have a chat to him about his profession and his arrival in Les Contamines but even at this time of the year his shop was bustling! I decided to call in again later in the day when the shop was quieter.
A successful move
Laurent Thiry is married and father of three. Originally from the Loiret region, near Montargis, he settled in the Savoie 5 years ago and finally in Les Contamines late June 2013. He seemed very happy to be here, even if he has been working extremely hard since he arrived. “We had a very busy summer but we are extremely pleased, customer relations are good and our clients are satisfied”.
His success owes nothing to chance. Before settling in resort, Laurent Thiry and his meat lorry were present in Les Contamines since Christmas 2012. He started working in the region on local markets before gradually spending up to 3 1/2 days on site per week. His new shop is open 7 days a week during high season and is always busy.
The end of the summer brought a little respite and the opportunity to get better acquainted with the local residents.
Products that appeal to both locals and tourists
Open every day during the summer season, the new butchers was extremely busy. Meat was obviously a safe bet but the catering activity also did well, especially with tourists: Beaufort gougères , couscous, fish sauerkraut fish or traditional farcement were all very successful this summer.
However, there’s no question of Laurent resting on his laurels! Whilst preparing to close for a few weeks of annual leave, Laurent Thiry was already preparing his reopening and the year-end festivities. An opportunity for him to develop his offer and propose ready-made game based dishes (deer, boar, or even doe), meat and poultry for Christmas ( raw or cooked), festive products (foie gras and salmon, scallops, etc.) and accompaniments (gratin dishes, mashed potatoes with chanterelle mushrooms etc.). A new dish of the day will also be available several times per week this winter.