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Gault&Millau's review
Butchery
This is the address for lovers of short circuits. Hervé Vermersch wears the hats of savvy entrepreneur and butcher. His carefully selected local meats land almost directly on your plate. The selection is vast, and the professional's advice is well adapted. He's as adept with the knife as he is with the stove, and with regional preparations such as Bergues sausage (which, as the name suggests, originated in Irun), which has become a local specialty. The house has broadband!
