Hugo Desnoyer is the meat man for a number of the metropolis’s prime tables, however he nonetheless runs a retail store, one of many nice butcher retailers within the metropolis.
Sensible data
Tackle: 45 rue Boulard, 75014
Nearest transport: Mouton-Duvernet (4)
Hours: Tuesday-Friday, 7 a.m.-1 p.m. and 4 p.m.-8 p.m.; Saturday, 7 a.m.-5 p.m.; closed Sunday and Monday
Phone: 01 45 40 76 67
Web site
Extra areas
Tackle: 28 rue du Docteur-Blanche, 75016
Nearest transport: Ranelagh (9)
Hours: Closed Sunday and Monday
Phone: 01 46 47 83 00
Opinions of curiosity
The Wall Road Journal (2015) “The fantastically juicy, gently chewy and intriguingly herbaceous and mineral-rich Limousin faux-filet (sirloin) that he first served me nearly two years in the past grew to become my benchmark.”
Condé Nast Traveler (2015) “It stands to motive that butcher Hugo Desnoyer, who provides the highest eating places on the town, would create a restaurant the place the meat takes heart stage. He works with chef Angie Fouquoire to serve easy dishes like steak tartareand shortly seared entrecôte Limousin.”
Ruth Reichl (2014) “His pristine store out by the Bois de Boulogne is a full of life place; when somebody is available in for a big order, one of many butchers brings out entire sides of meat and cuts off what’s ordered. The instances are full of all method of ready meals – from meat-stuffed peppers to sausages and salads… You’ll be able to watch the motion from one of many twelve seats on the tall tables in entrance, whilst you sip wine and eat that incredible tartare.”
John Talbott (2013) “Finest meal of 2013 however that’s what you anticipate of Hugo.”
Alexander Lobrano (2013) “Within the out of the blue testosterone jumped up huge dangerous ego world of star butchers in Paris, Desnoyer is the quiet man who will get on together with his craft and whose actual pleasure is in promoting individuals the perfect meat he can presumably discover.”
Desk à Découvert (2013) “Ces nourritures simples et délicieuses préparées par le chef Angie Fouquoire fut un grand second de restauration et de boucherie à la fois. Je comprends mieux quand Hugo Desnoyer me dit que s’il n’avait pas été boucher, il aurait été cuisinier, il faut le voir avec chacun de ses shoppers, en salle comme en boutique, avec ses canons à la principal. Les shoppers autour de moi avaient tous l’air heureux, bercés par cet univers, ce mélange de chairs, de vins, de plaisirs, insolite vraiment.”
Alexander Lobrano (2011) “Desnoyer’s meat is so lovely and the service is so good at this place…”
