Butchery
You couldn't buy a leg of lamb anywhere else but Bizet. Admittedly, the reputation of this ancestral house on the corner of the Vieux Marché is no longer the same (at these prices, the clientele of connoisseurs is now thinner, and even more demanding), but it remains a safe bet, for Label Rouge lamb, Parthenaise beef, flax-fed pork and farm-raised veal from the Limousin in particular. Our trump card is the service of professionals who know how to advise, choose and slice.
