Butchery
The red façade can be seen from afar, but regulars don't need a rallying signal. They enter with their eyes closed. They choose between Aveyron lamb and Aubrac beef, and ask for the award-winning tripous, as well as boudins, Roquefort sausage and fricandeaux. Traditional and regional ready-cooked dishes, such as choucroute, brandade, farçons, truffade, aligot and stuffed goose neck, are ready portioned and vacuum-packed.
