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Gault&Millau's review
Butchery
In the heart of the Halles, a renowned butcher whose stall is regularly queued up by the people of Dijon. For good Charolais meat, consistent quality, butcher's preparations and controlled origins: veal from the mother's milk, brass lamb, free-range poultry from the Landes, free-range pork. Also charcuterie, salads and prepared dishes.
