BOUCHERIE DUMONT
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The interest in the presence of the Dumont butchery in Châtelet's halls is part of its work on beef meat, unique in this area. A specialist in premature and refined natural meat over thirty or sixty days, Marc Dumont - originally from Lyon - which is not to leave us indifferent - recommends the quality of the Red Label and the Prestige Prestige. Looking after saucisserie, he manufactures his own chipolatas, hot merguez or not, to espelette or herbs, and not to forget to promote the dry sausage from Cantal and the Corrèze. This should be a pleasure for many customers in the light of the stall. Pork meat is not, with the same quality required.
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