AU CHAROLAIS
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Companions of taste, Nathalie and Stéphane, the owners of this butchery offer only the best. Charolais and Aubrac for beef, veal veal, lamb of the Alps or Sisteron, homemade meats flatter the eye and palate. For an extra, try the beef fillet or the calf's liver (the latter only on Tuesday). It is probably with his father, a former butcher under the halls of Avignon that Stéphane learned a love of the profession. On request it will be possible to make your cocktails or cold buffets. Let's add to this kindness unfortunately too rare in traders, no doubt, the butchery "Au Charolais" deserves to pass the Rhone!
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