Butchery
Locally-produced meats and fine artisanal charcuterie, the house run by Mickael Goillot praises regional breeding and artisanal know-how. Charolais beef, milk-fed veal, Label Rouge pork, poultry, with the expected preparations for summer barbecues, as well as terrines and pâtés, blue-veined hams, sausages, andouillettes, pâté en croûte..
