Hugo Desnoyer

Hugo Desnoyer is the meat man for some of the city’s top tables, but he still runs a retail shop, one of the great butcher shops in the city.

Practical information

Address: 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
Telephone: 01 45 40 76 67
Website

Additional locations

Address: 28 rue du Docteur-Blanche, 75016
Nearest transport: Ranelagh (9)
Hours: Closed Sunday and Monday
Telephone: 01 46 47 83 00

Reviews of interest

The Wall Street Journal (2015) “The superbly juicy, gently chewy and intriguingly herbaceous and mineral-rich Limousin faux-filet (sirloin) that he first served me almost two years ago became my benchmark.”

Condé Nast Traveler (2015) “It stands to reason that butcher Hugo Desnoyer, who supplies the top restaurants in town, would create a restaurant where the meat takes center stage. He works with chef Angie Fouquoire to serve simple dishes like steak tartareand quickly seared entrecôte Limousin.”

Ruth Reichl (2014) “His pristine shop out by the Bois de Boulogne is a lively place; when someone comes in for a large order, one of the butchers brings out whole sides of meat and cuts off what is ordered. The cases are filled with all manner of prepared foods – from meat-stuffed peppers to sausages and salads… You can watch the action from one of the twelve seats at the tall tables in front, while you sip wine and eat that amazing tartare.”

John Talbott (2013) “Best meal of 2013 but that’s what you expect of Hugo.”

Alexander Lobrano (2013) “In the suddenly testosterone jumped up big bad ego world of star butchers in Paris, Desnoyer is the quiet man who gets on with his craft and whose real pleasure is in selling people the very best meat he can possibly find.”

Table à Découvert (2013) “Ces nourritures simples et délicieuses préparées par le chef Angie Fouquoire fut un grand moment 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 clients, en salle comme en boutique, avec ses canons à la main. Les clients 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 beautiful and the service is so good at this place…”

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