Who chews the fat in this butcher’s shop? Natacha Bieber, who has done away with the “butcher’s wife” label, as she debones, slices, dices, portions, grinds, and chops everything herself. After losing interest in the world of international relations, she decided to train under two maestros of the knife, Yves-Marie Le Bourdonnec and Hugo Desnoyers. Then she found her own personal haven in the Vieux Strasbourg neighborhood, a butcher’s shop with an elegant façade from the 1850s, simply furnished with vertical windows and beautiful butcher’s blocks carved from blonde wood. That’s where she portions up pig’s trotters and prepares beautiful cuts of meat: lamb, veal, beef (Salers-Angus, Aberdeen-Angus, Wagyu) and free-range pigs from the Cantal, Bigorre and even Alsace, which she butchers whole. Real, old-fashioned work. // A.N.

Hidden gem: The dry-aged flank steak (€50/kg).