Butchery
A neighborhood butcher's shop that works well, chooses its sources for meat (Parthenaise is in the spotlight, as is farmhouse pork from the Vendée) and poultry (Label Rouge farmhouse chicken from the Landes, duck breast from the South-West). A wide range of butchery preparations (Label Rouge Orloff veal roast, paupiettes, leg of lamb, lemon pork spiders, etc.) and charcuterie (feuilletés, Maroilles tart, pâté en croûte, etc.) are available alongside traditional charcuterie.
