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Gault&Millau's review
Butchery
An institution in Provencal charcuterie for five generations, today in the hands of Pierre Bondil and his son, Baptiste. In this beautiful house with stone arches, meats come from the best origins: Sisteron lamb, Aubrac beef and other unmissable specialties. You can also try the game terrines and preparations, kebabs, paupiettes, grilled meats...