AUX SAVEURS MONPAZIEROISES
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When we enter Eric Petitot's butchery, the senses are awakening: pleasure of eyes, pleasure of smells, and welcome. Here it can be said that everything is good, not only in the pig but also in the beef of Limousin, lamb, veal or poultry that dorent in rotisserie. All meat is isssues from producers in the region. Charcuterie and preserves are made home in a completely artisanal way. The goose and the duck are present on the shelves as well as in the catalogue. A catering radius completes the range of products with cooked dishes such as the cod haddock, the ceps aux, the calf's head to various sauces.
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