Yves-Marie Le Bourdonnec | Le Couteau d’argent – Artisanal Butcher


An unusual personality, significant experience, and above all talent and love of beef make this “Bohemian Butcher” a major figure in the culinary world in Paris.

Yves-Marie Le Bourdonnec is an outstanding butcher. The press has given him several nicknames, such as the “Bohemian Butcher” or the “Firebrand of High-end Meats”. And rightly so; with his personality, his convictions, his militant stand on “good food” and his passion for meat, he has shaken up and dusted down the profession of butcher. He has given it a new dimension, working with high quality meats and inventing recipes that sublime taste, exploring meats from other origins.

A little background…

He learned his trade under Gérard and Christine Besloy. After completing a CAP diploma he went to live and work with them at the age of 18. There he discovered a taste for good meat. With them he learned the craft of the master butcher, the gestures, and how to cut an entire carcass. He would remain faithful to these principles: he only works in direct contact with farmers and he buys the animals whole.
He opened his first butcher’s in Asnières just outside Paris. His speciality: sides of beef matured for 60 days.
But he also invented other recipes: Crusty terra cotta spring lamb, the 7 hour leg of lamb cooked at a low temperature, or the Wagyu beef, marbled meat, one of the rarest in the world. His specialities change with the seasons. His clients are both major chefs such as Alain Ducasse or Yannick Alléno, the former head chef at the Meurice Hotel today behind the stoves at the kitchens of the Terroir Parisien, and also meat lovers who come to the Couteau d’Argent.
Yves-Marie Le Bourdonnec is surrounded by a very professional team: with them, he is like the conductor of an orchestra, living life to the beat of his own drum. He never stops inventing, telling the story of good meat and offering advice to his customers, all in a convivial manner. Wednesday is “low prices” day when he prepares the less noble parts of the carcasses which remain pieces that are of very good quality: minced meat, chipolatas, pork fillets…

His projects…

Yves-Marie Le Bourdonnec is a man with many projects. He took over the Lamartine butcher’s in the 16th arrondissement, he published a book “L’effet bœuf” in which he realistically outlines the inertia of the meat industry in the face of the stakes with which it is confronted. He leads a movement: “I love bidoche” (see the Facebook page) which defends enlightened consumption of meat. He is the exclusive meat supplier to the gourmet hamburger restaurant Blend. The adventure continues with the opening of his own resturant The Beef Club in 2012 in association with Romée de Goriainoff (The Experimental Cocktail Club) and Tim Wilson, a Yorkshire cattle farmer.

Pricing information:


Other information:

Another address: Boucherie Lamartine – 172 avenue Victor Hugo, 75016 Paris – Tel: 33(0)1 47 04 03 28 – Opening times: Tues-Fri: 9am-1pm and 3pm-7.30pm – Sat: 9am-1pm.
His restaurant: The Beef Club – 58, rue Jean-Jacques-Rousseau, 75001 Paris – Tel: 33(0)9 54 37 13 65 – Opening times: Daily: 8pm-10.30pm.

Source images Paris-is-beautiful.com / Happiness as an Art de Vivre :

766_YVESMARIELEBOURDONNEC_P : Boucherie Lamartine – Source : http://www.facebook.com/yvesmarie.lebourdonnec / 767_YVESMARIELEBOURDONNEC : Vente Gastronomy – Fine Foods 2 – Source : http://www.artcurial.com/fr/ – 768_YVESMARIELEBOURDONNEC

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