Butchery
A small shop with three butchers behind the counter is necessarily a good sign. For Ludovic and Laurence Dulongcourty, it's a successful business. The cuts are well-chosen: an arrival of acorn-fed Iberian pork, particularly marbled black angus beef, milk-fed veal, Label Rouge farmhouse poultry, Montrevel-en-Bresse poultry and homemade black pudding accompany a meticulous selection. As members of the Club gastronomique Prosper-Montagné, an association of food artisans, they are committed to the quality of their products and their craft.
