Butchery
A space large enough to showcase regional specialties, salt marsh lamb and other meats, pork charcuterie (terrines, smoked filet mignon), as well as lamb, horse meat (sausage), and duck (fricandeau, mousse…). Regional dishes (potjevleesch) and non-regional ones (lasagna, salmon and hake gratin with penne…), as well as a wide variety of other dishes.
