Viande Viande

In the window, a neo-classical painting transformed into a meat lover’s manifesto sits under a chic neon logo, all of which acts as a mouthwatering intro to the world of Adrien Quennepoix and Édouard Haguet, one of whom was a former architect, the other a former financier, but both of whom used to work for star butchers Timothée Sautereau and Yves-Marie Le Bourdonnec after getting their CAP diplomas. Here, all you’ll find is extremely good and highly virtuous meats, animals deboned in house and then dry-aged at the back of the shop – two months minimum for the finest cuts of meat: Limousine beef from the Domaine Coiffard in the Vienne department, Prince Noir pork from the La Bruyère farm in Pissos in the Landes department, Challans poultry raised in the open air by Thomas et fils… As for the charcuterie, there are intensely flavorful Corsican saucissons from Vincent Paolantonacci, cool homemade terrines, boudin sausages, duck, chicken, foie gras and black trumpet mushroom pâté en croute… In short, if you’re going to eat meat, you may as well treat yourself to some from Viande Viande! // Eric Taylor 

THE HIDDEN GEM: The exceptional organic wagyu ribeye steak from the Domaine Coiffard, dry-aged for 80 days (€175/kg).