Banker-turned-butcher Alexandre can invariably be found, knife in hand, at this artisanal butcher's restaurant where meat, sourced from small French producers by Alexandre personally, is king. Admire the day's available cuts in the gleaming boucherie (butcher's shop) out front, chat to the butcher perhaps, then duck behind the counter to dine in the clandestine bistro.
A mixed charcuterie platter makes a fantastic start to any meal, followed by a trio of house-seasoned, hand-cut tartares (beef, veal and lamb, beef) or your own bespoke cut of grilled meat (personally selected and priced by weight). Advance reservations recommended.
