Paris: The Butcher of Paris

For carnivores only, its go big or go home here at the nose-to-tail Butcher of Paris.  Owners Louis-Marie Martin and Robin Bassin, know that a quality butcher shop is only as good as the quality of its meat before it ever reaches the shelf. They have been involved in all the stages of the animal’s life, right down to the art of cutting and maturation. Their love of the land, respect for animals & breeders and pleasures of the table gave them the idea to create a quality local butcher’s shop-restaurant inside the historic market. Nothing goes to waste here. All meats (veal, beef, lamb, pork and poultry), natural wines and spices are sourced right here in France. Choose your meat raw direct from the butcher case to take home or have them cook it for you to be eaten at the communal tables made of (bien sûr) butcher block. Passers-by literally stop in their tracks ogling other area restaurant owners and wine makers who meet daily, gathered around kilo-slabs of farm butter and jars of beef fat to spread on sourdough, cut to order charcuterie platters (rillettes, pâté, cured meats) and carving into dinosaur-sized slabs of meat while going through magnums of natural wine like water. The equivalent of a Sunday roast in the UK, the French love their côte de beouf and roasted chickens on Sunday, served whole family-style in the center of the table. At The Butcher of Paris – we can thankfully have it every day but Monday (closed). Without a doubt, I’ve never eaten more flavorful and juicy lamb chops in my life.