BEAU is an authentic butcher shop with a prohibition era bar and European-style delicatessen. We showcase Vermont products with an interactive and aesthetically rich experience. We present craft cocktails, raw and processed meats, seafood, cheeses, and prepared foods in their finest form.
Crystal is enthusiastic about all things food related and is genuinely devoted to the future of good health through good food. In additional to BEAU, Crystal is the chef owner of Kismet, a Slow Food Certified farm to table restaurant in Montpelier, VT, and is the author of the New Seaweed Cookbook. She and her recipes have been featured in Bon Appetite, New York Times, Dahl House Nutrition, and Experience Life Magazine.
Jules developed a passion for meat at their grandmother’s kitchen table in the rural hills of Vermont. Dairy farmers, and immigrants from Quebec, they regularly enjoyed roasted meats of every kind, family-recipe tourtiers, and creton spread on toasts in the morning.
After culinary school, they spent 7 years working under award winning chefs in Seattle with a focus on charcuterie and whole animal butchery.
They traveled abroad in the French and Italian country-side, and decided they needed to return to the green mountains.
Their first year back was spent processing local animals at a small slaughterhouse in central Vermont. Jules has worked as a retail meat cutter under Pat Quinn of the Richmond Market, and for Whole Foods in Providence. They worked along side Frank Pace as Production Manager at Guild Fine Meats Commissary in Winooski, and most recently held the position of Assistant Plant Manager for Vermont Smoke and Cure in Hinesburg, Vermont.
Jules is excited to feed their community from their very own kitchen at beau.