Butchery
Olivier Barbier, a member of the Compagnons du goût, demonstrates rigor and dynamism in his business. This corner butcher offers catering deliveries in refrigerated vehicles. Limousin animals are well represented, with carefully selected milk-fed veal, heifer beef and lamb. For home-made charcuterie, Olivier Barbier recommends pâté lorrain, wrapped in puff pastry and served warm or cold; fuseau lorrain, raw, dried and smoked pork; and beechwood-smoked ham.
