Butchery
The Boulet butchery business has been passed down for four generations. Yannick, the grandson, cuts the meat. The beef is raised around the village, fed on the Aubrac plateaux and slaughtered a dozen kilometers away in Saint-Chély-d'Apcher. Pure locavore. The "première de Lozère" lamb chop, meanwhile, is disconcertingly smooth and elegant.
