Butchery
La charcuterie Mazerand, or the alliance of a pork butcher father and a chef son in the service of local gastronomic tradition. Cured meats have been the house's strong point for many years, with award-winning creative sausages (walnut, Roquefort), pure pork sausages and dry sausages, fine terrines, fricandeaux and regional dishes prepared by Alexandre.
