Question 1

Where is Le Cap Taisne and which areas do you serve?

Accepted Answer

Le Cap Taisne is a French butcher and traiteur located in Black River (Rivière Noire), on the west coast of Mauritius. We welcome residents and visitors from Black River, Tamarin, La Preneuse and Flic-en-Flac looking for Charolais beef, house-made charcuterie and French ready meals.

Question 2

What are your opening days and hours?

Accepted Answer

We are open Tuesday to Saturday, from 9:00 AM to 7:00 PM. The shop is closed on Sunday and Monday.

Question 3

What are your specialties?

Accepted Answer

Our flagship product is Charolais beef — a superior breed, tender and well-marbled. We also make our own charcuterie (fresh sausages, pâtés en croûte, terrines), ready meals prepared on site such as gratin dauphinois with AOP Comté, and a fine grocery range imported from France.

Question 4

Do you offer catering and orders for events?

Accepted Answer

Yes. Every day we prepare French ready meals to take away. For your dinners, lunches or receptions, you can order in advance: we prepare to order according to your wishes, including special cuts and custom requests such as a whole rabbit.

Question 5

Do you take special orders?

Accepted Answer

Yes — feel free to ask: specific cuts of meat, custom cuts and dishes for your events. Éric prepares your special orders on request — message us on WhatsApp.

Question 6

How do I place an order?

Accepted Answer

The easiest way is to message us on WhatsApp. Éric then calls you back to confirm your order in person, and you collect it in our shop in Black River. For premium cuts and ready meals, it is best to order ahead.

Question 7

What payment methods do you accept?

Accepted Answer

We accept cash, card and MCB Juice.

Question 8

Who is the butcher behind Le Cap Taisne?

Accepted Answer

Éric, founder of Le Cap Taisne, grew up in the tradition of French butcher shops, between Lyon and exceptional terroirs. He selects the meats himself, makes the charcuterie and dishes, and advises every customer on the right cut and how to cook it — gladly sharing recipe ideas along the way.

Reserve — Éric confirms

Saucisson sec

Plateau charcuterie & fromages

Brochettes marinées

Magret de canard séché