Butchery
A space dedicated to charcuterie and offal in the middle of the halles, a multi-medal artisan well known on the square. Homemade blue-veined ham, sausage, sausages, Label Rouge mortau, various salads, quiche, bouchée à la reine, stuffed tomato, pâté en croûte, snails, gribiche calf's head, stuffed cabbage and, of course, all offal, tongue, kidneys, lamb heart, tetines, heifer liver, cooked tripe, double fat, calf's foot..
Map
Halles Centrales, Rue Odebert, 21000 Dijon, France
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