BOUCHERIE OLIVIER PARIS
Cold cuts
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2024
Recommended
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2024
Since 2004, Olivier Paris's butcher's shop has built up quite a reputation. Here, quality raw materials are bagged in natural casings. Dried products mature for 3 to 5 weeks in the store's natural vaulted cellar, developing all their aromas. Distinguished by Gault-Millau for his coppa in 2016, he has also won awards at the Lozère Gourmande trophies. His specialties include fricandeaux, boletus or Roquefort sausages, rolled brisket, and of course the local dish par excellence: the famous bag of bones!
Did you know? This review was written by our professional authors.
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Members' reviews on BOUCHERIE OLIVIER PARIS
4.5/5
2 reviews
Value for money
Service
Choice
Originality
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