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Gault&Millau's review
Delicatessen
For several generations, the Saint-Etienne-based company has handed down authentic charcuterie know-how, which is now perpetuated by Gilles Verot. The latter successfully moved into the capital some thirty years ago, and has now become a benchmark in the field. We can't recommend his specialties enough: pâtés en croûte and terrines, sausages and saucissons, as well as a wide range of ready-cooked dishes.
