Who Are We?

Butcher in Vaison-la-Romaine

Gilles Digle

Gilles Digle is the butcher of Vaison. He began his apprenticeship at the age of 13 for the preparation of the CAP butcher. Originally from Avignon, he decided to further his skills as a worker. He established himself in 1992 at 40 cours Taulignan in Vaison-la-Romaine. He decided to perpetuate the tradition of good taste and resumed the production of a saucisson with olives from Nyons called "le pontias" following the production process of Mr. Daniel Millet.

Knight of the Olive for the Pontias, Gilles Digle has received several awards from the Champerard guide, the golden rooster, and the gourmet guide. Recognized for his hard work and professionalism, he produces all his cold meat.

Gilles Digle visits nearby schools to introduce children to butcher shop products and the flavors they provide. Appreciated for his kindness and spirit of charity, his products reflect a sincere devotion that he loves to share with his clientele.