Butchers Paris

La Boucherie Moderne is a great address for meat lovers in Paris. With a wide variety of choices, they're sure to satisfy every palate, from small to large appetites. Thanks to their cutting-edge expertise, the butchers carefully select the finest cuts, including their matured meat specialties, which will delight connoisseurs and the curious in search of new flavors. Whether it's a characterful roast or a top-flight steak, Boucherie Moderne will satisfy your every desire with professionalism and passion.

A steak or a flank steak? To eat on the spot or to take away? At Christophe Dru's, it's like this... We are in his butcher shop. This butcher's son, a butcher himself, had the idea of distinguishing himself by offering customers the possibility of cooking the products they buy from him, for a fee, and tasting them on the spot. Otherwise, there is the possibility to sit at a table and choose a dish from the menu. Next door, the house has opened Les Provinces d'à côté, a tapas bar, rotisserie and wine cellar.

This Normand, born on a farm, leaves nothing at random. Since 1978 it occupies the same location in the covered market Beauvau… She doesn't tell her and the meat fell in when he was small. Whether charolaises, limousines, or parthenaises, the meat is reduced by a minimum of days before stopping at the gate. His farmer pig is high in the open air, as is his poultry. A few fine preparations such as old beef roast, herbal sausages or other delicacies complement the choice offered by Michel Brunon who wants to stay in the traditional. His wife, Danielle, gives culinary advice to avoid missing the Bourguignon calf or beef.

Alain Grandière is the director of this Marguerite butcher shop, an establishment that combines quality butchery and mini-market. Son of a butcher, he perpetuates the family know-how after having travelled around the world in search of the best meats at a younger age. Here, the meat (beef, pork, poultry...), prepared and cut on site, is put into trays in the morning and the customer serves himself on the shelves. Only the delicatessen is not self-service. For beef, for example, the company offers Irish Cut, a meat of Irish origin, known for its organoleptic qualities. A few frozen products, wine, organic bread, milk and delicatessen complete the offer.

The worthy successor to master butcher Christian Le Lann loves his shop. Highlights include poultry from Bresse and Landes, suckling lamb from Corrèze, delicious salt-meadow lamb from Mont-Saint-Michel, charcuterie from Corsica and Alsace, and terrines. For the festive season, you'll find a choice of Christmas melon with pork and veal stuffing, truffle juice, foie gras fat and morel mushrooms... You'll also find some "ready-to-cook" poultry, already stuffed.

According to Yves-Marie Le Bourdonnec's website, it would be the smallest butcher shop in Paris: 15 m². On the right, the butcher's block; on the left, the glass cupboard where exceptional pieces of meat are kept, which have matured for 30, 45, 60 days. It's as well to say it, you have to be a distinguished "viandard" to stock up here... and not be on the lookout for spending money. Because the Angus T-bone (sirloin on one side and tenderloin on the other) or the entrecote with parsley just right have a price, but connoisseurs, whatever their preference - meats with more or less lamb's lettuce and with a more or less concentrated taste - will appreciate it. Young, professional and friendly service.