Tackle: 20 Rue d’Aligre, 75012
Hours: Open Wednesday–Sunday lunch, Wednesday–Saturday dinner
Phone: +33 (0)1 43 43 91 64
Web site / Fb
Meat lovers received’t be disillusioned by this bustling butchershop-cum-restaurant set within the Marché d’Aligre, one in every of Paris’ hottest neighborhood markets. On the menu, you’ll discover the same old French steak classics of entrecôte, faux-filet, and onglet, in addition to a big number of lamb, veal and pork. True carnivores (and the extra adventurous) can go for tartare maison, sweetbreads, or andouillette sausage.
The ambiance is a lot of the attraction, right here. On a Saturday afternoon, the Marché d’Aligre might be in full swing, including to the full of life power of the restaurant, which attracts closely on its twin function as an lively boucherie. When you dine, you may watch the extremely skilled butchers break down components for the case and even glimpse via a tall glass window at a dangling facet of beef within the meat locker. Diagrams on the wall denote French butchery cuts, which differ from these in different nations: You received’t discover t-bone or rib eye right here, as a substitute seeing paleron or hampe.
Splurge for the aged côte de boeuf: you received’t be disillusioned. When the big, Flintstone-esque slab of completely charred meat emerges, the formidable portion is sort of intimidating: thickly lower and accompanied by a tasty béarnaise sauce. The easy salad and accompanying fingerling potatoes show nearly pointless.
In case you’re craving a superb steak, then Boucherie les Provinces is immensely satisfying. The informal environment makes it a more sensible choice for lunchtime eating relatively than a flowery dinner vacation spot, but it surely’s well worth the journey in the event you’re in search of a enjoyable place with pleasant service and affordable costs.
What Folks Are Saying About Boucherie les Provinces
Le Fooding (2018) praises the “butcher’s hooks galore [and] dry-aged meats within the window show” at this “establishment within the Aligre neighborhood.”
Telerama (2017) lauds Christophe Dru as “the primary one in Paris to mix butchery and restauration,” noting, particularly, the significance Dru locations, not on the breed of cattle, however on “the truth that or not it’s fattened up because it ought to.”
Simon Says (2016) calls Dru’s meat “wonderful,” calling consideration to the “debonair and delighted clientele” and the “pleasing ambiance” of this neighborhood joint.
David Lebovitz (2014) writes that whereas “you received’t be blown away by the meals (…) you’ll have a superb time.”
Epicurious (2013) praises the “completely aged prime rib, steak tartare, chops (veal, pork, and lamb), charcuterie, and home made meat terrines,” recommending “the communal tables within the animated eating room.”
L’obs (previously Nouvel Observateur) (2013) writes that whereas “the thought is sensible (…) it’s not haute delicacies.” Somewhat, “it’s only a spot to take pleasure in nice merchandise at an inexpensive worth.”
