Butchery
Didier Arrieta is exacting in his demands for strict control of soil type. His aim is to preserve maximum flavor in beef and veal from Blonde d'Aquitaine. Didier Arrieta's goal is to preserve the maximum flavour of his beef and veal from Blonde d'Aquitaine, which he uses in tartare, and particularly tasty and refined lamb, in both shoulder and sweetbreads. The result is just as convincing with pork spider kintoa and the magnificent beef chorizo.
