Butchery
Eric Rantet is one of the peninsula's star butchers, and has been for many years. All his meats are outstanding, especially beef, home-cured ribs from the finest origins, and veal chops. The business comes at a price, but it's also one of exception, with the onglet, for example, at €36.90 per kilo. You can also rely on the restaurant's preparations: paupiettes, meatballs with Milanese sauce, stuffed tomatoes, bourguignon, as well as charcuterie and an impressive collection of pâtés en croûte.
