Butchers Gard

Located in the heart of town, this family-run business has been a favorite with meat lovers for generations. Working directly with farmers, Boucherie Salles carefully selects the finest cuts of meat from trusted local producers. Affiliated with the Compagnons du goût, the shop window is always generously stocked with mouth-watering products, enhanced by novelties to delight gourmets. Products are carefully selected and recipes are devised while preserving the authenticity of each ingredient.

The very good deal of Les Halles in the area of butchery, including a huge selection of beef parts, of the Charolais for the most, to an exceptional price quality ratio. The Dubois butchery also has a small little for the lamb, in all its areas of nobility, but does not hesitate to offer some beautiful calf parts or to offer a breakdown in charcuterie. Probably the cheapest beef roast in the Halles, without losing an ounce of quality. The reception is nice and fast, but attention: On weekends, the queue is rapidly growing before the mass of customers, who often buy meat for the week. So it's better to get up good time.

At Saïd Kadoori, everything is good and good. Start with customers, always treated well, regardless of the time, by any of the family members. All meat is of French origin, which does not prevent the calf (from Lozere) and the lamb (from Aveyron) from being the best case of the Halles. Herbs or kefta are other treasures of this stall, which are made of pickled skewers as long as the beautiful days appear. An emergency sample: a square of lamb with the kidneys, prepared by the boss's care. A delight for the amateurs.

On foot packets do not devalue its name and treat abats with care, presenting only the best. A great choice and high quality, which also lies in the rest of the offer. There are many yeguada pieces, but sometimes bullfighting in a feria. But Jérôme has more than one rope to his bow: in addition to delicious beef and veal, it offers a large selection of all-more original sausages, such as veal and mozzarella, as well as pork and candied tomatoes. And as the sausages change from day to day, you can spend his summer using the packets without risking monotony. And when you know that in addition, the gate expanded in August 2010 and now proposes a nice choice of homemade sausages ("house", it's Jérôme) of the ham in the bone, rillettes, campagne, black boudin… you don't hesitate anymore, we fonce! It was a good place to stay.

Near Place Saint-Louis, Boucherie Traiteur El Toro is run by Valérie and Renaud, who demonstrate a high level of professionalism. With a focus on craftsmanship, their stalls feature quality meats with French labels, such as PDO bull from the Camargue, veal from the South-West and lamb from Provence. Everything here is homemade! Sausages, terrines, pâtés, not to mention delicious fresh dishes cooked daily, and tasty regional specialties.