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Au Veau d'Or

57000 METZ
Butchery
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Gault&Millau's review
Butchery André Heitzmann learned from his elders how to choose his Charolais, three-year-old heifers from the Roanne region, by observing their long, thin horns, which promise equally fine, silky-grained meat. Short, wide horns produce coarser-grained meat. Milk-fed calves come from the Quercy region, and lambs are raised in the Vienne under the Diamandin label.
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Address Place du Quarteau
57000 Metz
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