Delicatessen
Jean-François Tonnard-Léost, who won a gold medal for his foie gras terrine in 2005, has not given up on his meticulous preparation of farmhouse pork products. A fourth-generation charcutier, this native of the region can be proud of his preparations. Terrines, hams, sausages and andouille are all the result of a fine art of making and promise delicious charcuterie meals.
