Alexandre, son of François Polmard, a livestock farmer and butcher from the Meuse region, is perpetuating a unique expertise acquired over six generations, and is rightly proud of his family's heritage. From genetic selection to the development of exclusive ageing and storage methods, as well as sales, Polmard is a firm that is constantly innovating, elevating butchery to the level of gastronomy. After opening his butchers-cum-restaurant in Nancy in October 2017, Alexandre Polmard has now associated his name, which is already highly esteemed in butchery, with Beaupassage.