Industrial mechanics can take you anywhere… as long as you can leave it behind! At least that’s what Nicolas Petit says, who tinkered around with hams, saucissons and terrines at home, before taking on butchery full time. In his tiny shop, he’s now surrounded by meat and charcuterie: chicken from Miéral, pork raised on hay in Bigorre and in the Aisne, a sensational pâté en croûte, tender suckling lamb… But the real reason to come here are the Galician, Aubrac, Simmental, Angus and Wagyu prime ribs. Why, you ask? They’re dry-aged for 40 to 50 days, sometimes more, which makes the meat so much more tender; the price curve is inversely proportional to the mass lost in the process – but when it’s this good, we don’t mind! // A.N.
Hidden gem: The sirloin steak dry-aged for 70 to 80 days, then salted, which is perfect served in thin slices for your apéros (€60 /kg).
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