CHEZ MICHEL

This butchery highlights the meat of the Aubrac cattle. Who has never enjoyed a bonne or a rib of beef from this controlled appellation must immediately go to meet and get it at Michel where it will be served carefully. The milk calf comes from the Limousin and the lamb, more specifically from Bellac. Stall is wide at Michel and the servers answer all our requests. The tips are also set and it is right from time to time to accept suggestions that enrich our lunches or dinners.