People Who Make the Aude Valley Special: Richard and Myriam of Chez Richard Boucherie

Before I begin, I need to explain something. This was my first interview done in French - neither Richard or Myriam speak much English. Though I do speak some French, my vocabulary is limited and my comprehension of what is said in French is sometimes lacking. Therefore, I have made every effort to ensure that what is written here is accurate-but…

One of the benefits of living in Quillan is that we have two fine butcher shops (boucheries). In America very rarely can you buy meat that is not prepackaged. No matter what the label on the package states, its origins are questionable. Never is hamburger ground to order and the thickness of steaks or chops is determined by someone other than the buyer. When a package of meat outlives its buy-by date, it is reduced in price but remains in the display case. Buyer beware is the unstated motto.

Julie and I first became customers of Chez Richard several years ago. As the seasons passed, we have become friends. They greet each patron with smiles and kind words, and are ready with suggestions when a customer is uncertain. More than once Richard has retreated into the cooler and emerged with a quarter of hog or section of lamb to satisfy my needs. Recently bone marrow and beef short ribs have added to the myriad of options not usually available in supermarkets in the US. Duck and rabbit are options never easy to find in America. And the sausages!!! Obviously I’m a carnivore.

We met over a couple of beers at the PMU after they closed up shop for the day. Their story is fascinating. Richard (53) and Myriam (52) have been friends for 30 years but life partners for only four and a half. She has twins from a previous marriage - a boy and a girl who are 30. He has a son who is 33. He was raised in Narbonne and she in Axat.

Richard began as a chef and after 16 years he changed to another step in the food chain, butchering. After stints at shops in Couiza and Axat, he settled in Quillan five years ago. The vibrancy of Quillan was what sold them. He especially likes the summers when the village is alive with fetes and tourists. Market days are favorites as they spell a nonstop line of customers to greet and variety of needs to fill. He loves to make people happy. The holidays are another time of year he enjoys as special orders prove to be challenging.

Myriam began helping behind the counter by filling orders from deli selections. She now grinds hache (hamburger) and performs a variety of more important duties. When asked his favorite meal, he did not hesitate: Myriam’s ratatouille. My stop in the shop the next morning was enhanced - not only did I get beef for a slow cooked meal, I got a Tupperware container of Myriam’s ratatouille. It was delicious.

Richard was a judo expert who attained a black belt. He has since given it up. He now pursues love, life, and the passions that drive him. He lists his wife as number one priority, his business and customers as number two, but drinking a few beers with friends is also high on the list. For at least one night, Julie and I were included on that list.