Michelin
Maison traditionnelle de la Boucherie
Location picture
The Green Guide
The Michelin Guide's review
A block and its accessories, a cabinet with a mirror (19 c), a fireplace used for heating offal, a backroom used as a slaughterhouse and a sty. The butcher, his family and his employees all lived on the first floor, while the loft was used to dry out the skins and store salt meat.
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