Butchery
Here, the focus is on the Aubrac flower from Aveyron, Lozère and Cantal. And more particularly the 3-year-old heifer, very tender in the chuck for grilling, firmer and tastier in the rib dish. A must-try: the veal sirloin steak, absolutely melting, and the veal pear, a little drier but even tastier.
