When two former executives (Jean Nicolas Meiffret and Sébastien Rouby) earn their CAP butcher’s license and team up with a talented young chef (Augustin Savouré), you’re in for a surefire treat! After touring France looking for ethically-raised meat, the trio brought an old butcher’s shop on Avenue de Saint-Ouen back to life, which is now overflowing with choice: delicious cochon noir pork sausages from the Ferme de Bidache (€22/kg), which you cook slightly less than your typical pork sausage; duck breast from the Gers (€28/kg); Laotian pâté made with pork, lemongrass and kaffir lime (€30/kg); Burgundy lasagna with shredded beef (€19/kg); and an incredible, crispy porchetta (€30/kg). Spoiler alert: during the holidays, our gentlemen butchers sell incredibly gourmet foie gras from the Gers! // James Patisson
Hidden gem: Suckling veal tenderloin from the Pas-de-Calais department (€50/kg).
