When butcher Simon Bricard isn’t busy giving lessons in sausage-making center stage at his butcher’s block, he’s preaching to anyone who will listen about how to best raise livestock. Welcome to Viande & Chef, a neighborhood shop founded in 2015 by Benjamin Darnaud (ex-Michel Bras), now taken over by Simon, one of his first employees. In this big space with unintentionally stylish neon lights, whole animals are prepared and sold: Kintoa pigs are turned into flavorful baked hams (€39/kg), veal into incredible gravlax (€40/kg) or rillettes with rosemary (€32/kg), beef brisket into juicy burger patties (€25/kg) or sublime Simmental sirloin steaks (€49/kg), made from a valiant 12-year-old cow! // J.P.
Hidden gem: Fatty and tender Kintoa pork gravlax, which you’ll want to dig into as soon as you step foot outside of the butcher’s shop (€40/kg).
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