Butchery
A space dedicated to charcuterie and offal in the middle of the halles, a multi-medal artisan well known on the square. Homemade blue-veined ham, sausage, sausages, Label Rouge mortau, various salads, quiche, bouchée à la reine, stuffed tomato, pâté en croûte, snails, gribiche calf's head, stuffed cabbage and, of course, all offal, tongue, kidneys, lamb heart, tetines, heifer liver, cooked tripe, double fat, calf's foot..
