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Gault&Millau's review
Butchery
Yannis Lusson buys 4-year-old Blonde d'Aquitaine directly from surrounding farms, and whole carcasses of veal (6 months) and lamb from Poitou-Charentes (90 days). Black pork from Bigorre every weekend, and house specialties like beef buchettes with Fourme d'Ambert cheese and walnuts.
