ÉRIC'S STORY
From the Croix-Rousse to the west coast
The journey of Éric Taisne, French artisan butcher, charcutier and cook.
Behind the counter of Le Cap Taisne stand nearly forty years of craft. Éric trained in the three pillars of the French table — butchery, charcuterie and cooking — and has never separated them: the right gesture, respect for the product, everything made in-house without compromise.
From Lyon, France's capital of gastronomy, to Black River, his journey holds in one line: giving happiness through food.
« The only happiness we have comes from the happiness we give. »
— Édouard Pailleron
The motto Éric had inscribed in his Lyon restaurant — and packed in his bags.
THE JOURNEY
Forty years of French exacting standards
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1985
A craft learned the French way
Éric entered the food trades and trained as a charcutier, butcher and cook. A rare triple apprenticeship that remains his signature today: he masters the product from the cutting block to the plate.
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1993
Le Pailleron, a Lyon institution
In the heart of the Croix-Rousse, in Lyon, Éric opened Le Pailleron. Over three decades, the restaurant became a neighbourhood institution: Lyonnaise cooking and flavours of the French South-West, house-made foie gras and charcuterie. The Lyon press hailed 'the Périgord on the Croix-Rousse plateau'.
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2010
The caterer, beyond the walls
Alongside the restaurant, Éric built a catering business: receptions, weddings, grand tables. French cuisine carried beyond the walls, from buffets to whole spit-roasted pork.
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Today
Setting course for the Indian Ocean
After three Lyonnais decades, Éric set course for Mauritius. In Black River, Le Cap Taisne brings his whole journey under one roof: butchery, house charcuterie, ready meals and fine grocery. The same gestures, the same made-in-house — under another sun.
THE CRAFT
Three trades, one hand
Butcher
Selecting, maturing, cutting with precision: exceptional Charolais beef worked by the rules of the French art.
Charcutier
Dry-cured sausages, pâtés en croûte and terrines made on site; a house foie gras and smoked salmon crowned with gold medals.
Cook & caterer
Slow-cooked dishes, gratins, buffets and grand tables: thirty years of restaurant and reception cooking, now serving your Mauritian table.
TODAY
A new course, the same happiness to give
In Black River, on the west coast of Mauritius, Éric welcomes you the way he always has: as an artisan. Every cut is made to order, every dish prepared as for his own table — with the eye and the standards forged over forty French years.
Push the door open, ask for advice, tell him about your table: that is how the story continues, one customer at a time.
— Éric
