Butchery
Laurent Courtiol, who had worked in the butcher's shop for 15 years, took over the reins in June 2013. He continues in the Le Lann tradition of a well-stocked shop: free-range milk-fed veal from Limousin, salt-meadow lamb, free-range poultry, black pork from Bigorre). In his butchery repairs, as in his choice of cuts, he respects the customer.
