Butchery
Charles Assirlikian offers one of the best value-for-money restaurants in town. Together with Didier Mercier, he selects his meats with the utmost care, including Blonde d'Aquitaine from Dordogne, Limousin and Bavarian beef (Simmental). Not to be missed is the Marseille sausage seasoned with star anise, fennel seeds and shallots, a house creation in association with Marcel Rei, a local charcutier.
