Established in the small Aveyron village of Bournazel over 500 years ago, the Grefeuille family has built up a trusting relationship with the region’s farmers over the generations. In 1964, Jacques Grefeuille took the helm of the family’s small livestock trading business and, with his brother, developed a sector specializing in the breeding of lambs for sheep. In 1993, the sector was awarded the Label Rouge Agneau Laiton, then in 1996 the Protected Geographical Indication ‘Agneau de l’Aveyron’. Since 1997, it has been following the Organic Agriculture approach. Today, the flagship Grefeuille lamb is acclaimed by top chefs. It takes pride of place on their Michelin-starred tables, as well as in Trait’Tendance cocktails and dinners.
