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Viande & chef

Viande & Chef (Paris)

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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).

Late-night munchies?

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2021 Le Fooding guide frontcover
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Le Fooding is a print and digital guide to all the restaurants, chefs, bars, stylish hotels and B&Bs that make up the “taste of the times,” plus an annual awards list for new establishments across France, a series of gastronomic events, a tool that allow you to make reservations at some fantastic bistros, and an agency specialized in event planning, content production and consulting… In short, something to keep you on your toes at all times!

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