The Boucher new has happened while he is preparing to take up the reins of the family butcher, Alexandre Polmard fact evolve his profession and innovates. The bet of Alexandre: mastering the entire chain of production and develop the e-commerce. Has Saint-mihiel, François Polmard will entrust the knives of its slaughter to his son Alexander at the end of the year. The young man of 22 years is the sixth generation of this family saga started in 1849 (the date is uncertain) by his forefathers Henry and Marie Charlotte Thiesse who had opened a shop at Seuzey. A little later, the teaches will install to Lacroix-sur-Meuse (an uncle is still wishes boutique) and then at Saint-mihiel. Passionate Man, François will the idea to create its own breeding, only the females Blond d'Aquitaine, a race selected for the fineness of its meat. Agronomic research, conducted with the INRA on the balanced diet of cattle, will lead to the development of a formula kept secret composed of a mixture of seven grains, each ration being weighed at the kilo loan. In the camp of the Romans, on the farm of 100 ha, a hundred heads are fattened in the park for two and a half years prior to joining the stabling for another six months. "Our animals are slaughtered in Metz, but we plan to create our own installation to avoid the stress of transportation and control and the entire chain of production, animal husbandry in packing radius", explains Alexandre. Tray ES in your pocket, the boy went into exile in the United States to learn English before to follow a training to the higher school of the arts and crafts of the meat to Paris. Income at Saint-mihiel, did not hesitate one moment: "The best school is that of my father". He also has the virus in the blood. And projects full head. Frozen beef under vacuum book at home in all countries Large-scale investment ( €700,000 ) has been made to modernize the working tool: three new buildings on the farm, renovation of the slaughter establishment of Saulcy, equipment of new laboratories, creation of two internet sites. "We will launch in November an innovative concept of home sale of our beef frozen sub-empty. With delivery in 24 hours in France and three days at the other end of the world". Increased in four minutes at a temperature of -45° in a house in wind, the meat is kept under vacuum in a plastic film, the product that can be consumed in a period of two years. For the transport, the command will be placed in an insulated carton protects by dry ice. And to ensure respect for the cold chain, inside a lozenge of color segregate to red if the temperature dropped to below -18 °. Alexandre hope thus develop a clientele follower of the e-commerce, with the goal of tripling the turnover by 2015. In the meantime, he has planned to hire another big investment program (2 M ¬) with the opening of the slaughterhouse and the construction of a farm in Aquitaine for porter the herd to 400 head. Five new jobs should join the dozen of employees that account already the craft business. And never be short of idea, it currently works with a bartender of the Ritz in Paris for the creation of a range of tartars to basis of ****tails. Has Saint-mihiel, the butcher new has happened. Gerard bonneau
