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Bouche

Bouche (Bordeaux)

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With its windowed storefront framed in golden metal, minimalist interior and elite meats displayed behind glass on the back wall, Bouche seems to be taking a jab at old school boucheries. Working behind the butcher’s block, Kris Maccotta (a former photographer, for Le Fooding, in particular) and Marjolaine Patureau carefully source their meats from well-established star producers, like José Gordon (€75/kg for the Parda mountain-raised T-bone steak), to under-the-radar artisans, like the Ferme de Bidache and their Gascon pigs. The house specialty? Dry-aged meats, including beef of course, but also lamb and pork. The duo also sell homemade terrines, fennel pork sausage, and all you could ever need to cook up their treasures – clarified butter, stainless steel pans, artisanal ketchup… // Paul Hackett

Hidden gem: An incredible blood sausage terrine with notes of hazelnut, that’s delicious on bread (€24/kg).

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Le Fooding’s brand-new, unique and totally collector-worthy Belgium guide is a gold mine of hot spots, featuring 400 addresses scattered across Wallonia, Flanders and Brussels. Over the magazine’s 164 pages, you’ll discover a slew of new establishments, like the latest hard cider bar worth checking out, alongside well-established institutions, including a tavern opened 250 years ago, plus seven saucy long-form articles, all of which are illustrated by the crème de la crème of Belgian artists…

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Le Fooding is a print and digital guide to all the restaurants, chefs, bars, stylish hotels and B&Bs that make up the “taste of the times,” plus an annual awards list for new establishments across France, a series of gastronomic events, a tool that allow you to make reservations at some fantastic bistros, and an agency specialized in event planning, content production and consulting… In short, something to keep you on your toes at all times!

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