Follow that cow! Farmed in the Aubrac, born and raised on the Conquet farm, fed hay without silage or corn, moved to pasture in the summer months at altitudes of 800 meters and butchered between four and seven years of age: the good Conquet meat is the pride of this butcher shop, which supplies a handful of Parisian brasseries and restaurants with their beef. In this plentiful shop, you’ll also notice suckling lambs from the Aveyron and pork from hay-fed pigs, along with select cuts of meat: hand-cut sausages (perfect when paired with fresh tomme cheese for aligot or truffade), sublime rosette saucisson, incredible terrine, traditional fritons… Unless you’d rather take home calf’s head wrapped in tongue, or seasonal game – hunted exclusively in the region. Sensational! // Adrien Nouviaire
The hidden gem: The pastre, or the “bag of bones,” aka pork ribs that have been seasoned and dried – which goes perfectly with an Aveyron vegetable stew (€14-15). They can be kept for two or three months, hung, perfuming your kitchen in the process.
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