Boucherie Charcuterie Roussel - Traiteur

On 1st September 1889, Edouard-Nicolas ROUSSEL founded the ROUSSEL establishments at 6 place de l'église in Is-sur-Tille. He passed the business on to his son Gaston in 1921, who added the sale of butchery to his delicatessen business on 18 June 1943.
In 1952, his grandson André took over the business. After his death, his wife Christiane, supported by their son Jean-Bénigne, kept the family business going.
Jean-Bénigne studied at the cooking school in Pont-sur-Seine, in the Aube region, where he successfully obtained his CAP in cooking and pastry-making and confectionery.
With a thirst for adventure, he enlisted as a cook in the French Navy, which took him around the world. He then decided to return home and learn with his father the trade of his forefathers. He passed with flying colours the diploma of butcher and delicatessen chef.
In 1986, he became the owner of the butchery and delicatessen created by his great-grandfather. In 2010, he married Michelle, who is responsible for the shop and the management of the business.
In September 2018, Sylvain Petit, "Jean-Bénigne's cousin", joined the team to continue the tradition with his support. The time of retirement for Jean-Bénigne has come. Despite this, his love of the trade forces him to be present to pass on the know-how to his teams.
In the laboratory and in the shop, you will find local products, respect for know-how, tradition and quality. The Burgundy truffle is very present in many culinary and butchery preparations. Jean-Bénigne is indeed a fervent defender of it. White pudding and liver pâté with truffles are offered from December onwards, as well as for traditional celebrations such as Christmas and Easter. A truffle sausage is also available in the shop during the Truffle and taste buds festival in October.