Butchery
The house can be proud of its titles. With a medal for black pudding and garlic sausage in 2015, Thierry Crest and his team have been rewarded for hours of hard work and serious dedication, which customers benefit from with each new charcuterie creation. Olive-rosemary-lemon saddle of lamb, homemade pies, port-flavored white pudding and Savoyard chicken fillet all show good momentum.
