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).
