After hurling himself across pro rugby fields, Vincent Deniau joined his childhood friend François Guillemin behind the butcher’s block. With their CAP degrees in hand, the two butchers got their paws on a neighborhood boucherie and turned it into their cheeky HQ, named after some Parisian scoundrels from the Belle Époque, all while sourcing their meats with the utmost care: precious Salers sirloin steaks raised right by Frédéric Raynaud; marbled pork chops straight from the Landes farm La Bruyère; delightful homemade sausage with smoked pork belly, chard, spinach, garlic and parsley; mouthwatering Armagnac terrine de campagne… And in the épicerie section, there are a few rare finds like the organic kimchi vinegar from La Préserverie, or a jar of preserved zucchini and za’atar from La Petite Cantine. You’re nearly guaranteed to leave with your belly rumbling! // Adrien Bir 

The hidden gem: The incredible pie filled with shredded pork shoulder that’s been slow-cooked for 12 hours.