A deceptively old-fashioned looking butcher shop… but not quite. After honing his skills with Yves-Marie Le Bourdonnec, former marketing executive Timothée Sautereau opened up shop with ex-sommelier Vincent Lacoste behind a stylishly charming storefront that fits perfectly into the gourmet fabric of Rue Ramey. The decor nods to a bygone era – earthenware tiles, a large mirror, a counter stretching the length of the shop, saucissons swinging giddily from the ceiling – but the quality? Only the very best! Every cut is lovingly trimmed and patiently prepared in-house, and everything else is homemade resulting in an irresistible selection: Mangalitza ham from the wooly pig breed, cured on-site; venerable cuts of beef aged for ages, like British Longhorn bred by Tim Wilson to Spanish Wagyu from Santa Rosalia farm; pistachio-studded saucisson; and the Barbès burger, a pre-seasoned patty with just the right fat ratio for truly juicy indulgence. If you’re going to eat meat, Carnés Coquins is where it should be done! · Roberto Arenale

THE HIDDEN GEM: Homemade jambon de Paris ham, nitrite-free and made from free-range pork (€30 per kilo).