BOUCHERIE OLIVIER PARIS
Cold cuts
4.5/5
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2025
Recommended
2025
Since 2004, the Olivier Paris butchery and delicatessen has established itself as a benchmark. The excellence of the raw materials, carefully bagged in natural gut, guarantees products of impeccable quality. The dry cured meats, matured for 3 to 5 weeks, develop deep, subtle aromas. Honored in 2016 at the Trophées Lozère Gourmande, Olivier Paris offers a selection of tasty specialties, such as fricandeaux, boletus sausage and the famous sac d'os, emblematic of the region.
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Members' reviews on BOUCHERIE OLIVIER PARIS
4.5/5
2 reviews
Value for money
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The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Visited in march 2023
Excellence
Propriétaire agréable sincère même si le roquefort n'est pas mon fort
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Merci et bon courage.
Yves Laudriec