Butchery
Initially specializing in duck and foie gras, Maison Marlas has also made a name for itself with its selection of Aubrac meats, which it has been offering since 1992. In collaboration with Maison Sudreau, it offers a wide range of meats on its market counter: duck breast, veal tripe, red label beef (entrecôte, rib eye, flank steak, skirt steak) and lamb.
