Butchery
One of the most renowned names on the square, supplying a number of restaurants in Paris and beyond. Fine cuts of French meat, well-defended and well-exposed, a heart of sirloin, a Limousin rib of beef, a fine rump steak, but also top-quality veal and lamb, or free-range poultry. Prices are commensurate with quality, reputation and location (leg of lamb at €54 per kilo, for example)
