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Gault&Millau's review
Butchery
At star butcher Eric Lazzaret, there's no such thing as a national trend! Here, we like local breeds, animals that have tilled the pastures and meat that has been well matured to allow it to express all its flavors. Bazas beef from Limousin, Blonde d'Aquitaine or Bazadaise breeds, lamb in season, butcher's preparations and a fine range of local products, cheeses, preserves...
