Boucherie Les Provinces

Practical information

Address: 20 rue d’Aligre, 75012
Nearest transport: Ledru-Rollin (8)
Hours: Closed Monday; Open Tuesday-Sunday for lunch; Open Thursday & Friday for lunch and dinner
Reservations: Reservations not accepted,  but the restaurant can be booked for private parties at night
Telephone: 01 43 43 91 64
Average price for lunch: 20-39€
Average price for dinner: 20-39€
Style of cuisine: Rotisserie, Classic French
Website   Facebook

Reviews of interest

David Lebovitz (2014) “At boucherie Les Provinces, you won’t be blown away by the food, but you’ll have a good time, as we did, digging into our onglet steaks… While you likely won’t find Les Provinces listed in restaurant guides as a place to cross town for, I can’t think of a better way to spend a day in Paris than strolling around the Aligre market… before diving into a couple of steaks while knocking back a few glasses of red in the convivial atmosphere of boucherie Les Provinces.”

Le Fooding (2014) “When we’re feeling ravenous at the end of the Marché (d’Aligre), we head to the Boucherie des Provinces, choose a piece of well-matured meat and grab a table. Ten minutes later, the meat is out of the pan, in the company of sautéed new potatoes and salad, augmented by €9.80 of cooking fees. Hanger steak, veal filet, leg of lamb, pork ribs, andouillette, veal sweetbreads, or carpaccio and tartare, made using meat guaranteed to be in excellent shape by Christophe Dru, the son of the butcher and a student of the neighborhood star, Michel Brunon.”

Table à Découvert (2014) “Cette boucherie-restaurant plantée au milieu du marché d’Aligre est irrésistible… Les pommes de terre rattes confites (le seul accompagnement de la maison) sont divines. Un peu sucrées, dorées comme j’aime, un peu grasses aussi.”

Time Out (2013) “As you walk in, all the meat is displayed on the left as usual, with Aligre locals lining up to do their shopping, while the rest of the space is a jumble of tables and counters, heaving with hungry meat-eaters tucking into a giant entrecôte or côte de boeuf, sweet lamb chops or juicy pork ribs.”

L’Express (2013) “Sur place ou à emporter? On a le choix chez le boucher Christophe Dru. Ses pièces de boeuf français longuement maturées se déclinent en carpaccio, tartare, onglet, faux-filet et côte, que l’on déguste devant l’étal.”

Photo via Boucherie Les Provinces’ Facebook page

Dersou

Maybe there’s a right way to do Dersou, one that involves sharing a sixty-day aged steak and a bottle of Crozes-Hermitage, as the happy couple next to us was doing at 11pm. We who had signed up from the tasting menu – offered for 90€ from 7:30-9pm, were less pleased. Chef Taku Sekine’s food – a series of five inventive, generous and mostly delicious plates, each paired by with a cocktail from barman Amaury Guyot, is not well-enough supported by an adolescent staff that seems to be more enthralled with their own vibe than with the banality of service.