Butchery
Quilberic Lemonnier selects his cattle from 20 km around with the greatest care, like the heifers crossed between Normande and Charolais. Among the best cuts: rib eye steak for grilling (in the forequarter, which is more marbled than rib eye steak and very tender once well stale) or "nerveux de gîte". Wood-fired rotisserie for poultry and lamb, every Sunday from March to October.
Map
30a Rue De La Marne, 50360 Picauville, France
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