Maison traditionnelle de la Boucherie

Maison traditionnelle de la Boucherie : The Michelin guide review

A block and its accessories, a cabinet with a mirror (19 c), a fireplace used for heating offal, a backroom used as a slaughterhouse and a sty. The butcher, his family and his employees all lived on the first floor, while the loft was used to dry out the skins and store salt meat. Look for the exhibition featuring the business and its specialities.