Butchery
Catherine and Hugues Burgalières, respectively the daughter and son of butchers, have retained the taste for the trade passed on by their parents. Expanding their field of action, they now have a workshop for cuts and preparations. Beef, veal and lamb from Saint-Yrieix have been chosen for their quality and proximity, thus avoiding the transport and stress equation and ensuring better meat. As a result, the cuts are tender and full of flavor.
