Shop

Bouche

Bouche (Bordeaux)

  • Date
  • share

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).

Le Fooding’s 2022 Guide is fresh out of the oven!

What’s on the menu this year? A brand-new selection of 200 restaurants, bars and bedrooms across France, articles sprinkled throughout the magazine, the taste of the times distilled down to its purest form in our highly anticipated award’s list and, for the very first time, two new guides to the country’s best stand-out shops and spirited cellars!

2021 Le Fooding guide frontcover
I WANT IT!

About

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!

Fooding® is a registered trademark.