Butchery
The countless labels and prices displayed in the window are unmistakable: the Gardil butcher's shop is one of the best in the capital. Opened in 1981 by Jean-Paul Gardil, the business is now run by son Wilfrid, who is keen to maintain and pass on the reputation and expertise he has inherited. The butcher's shop offers a fine selection of meats from the best origins: agneau des prés salés, veal from Corrèze, duck from Bresse and porc noir de Bigorre. There's also a fine selection of charcuterie.
