(This section introduces the reader to the main topic of the article – the author’s journey through Parisian butchers and their unique offerings)
You’ve heard it all before: “I just got back from France!” But for now, indulge me. Imagine this: you’re walking down a Parisian street, and every few blocks, a butcher shop pops up. In some areas, you’ll find three or more on a single block! It’s a butcher’s paradise! On my recent trip, I snapped 72 pictures of these fascinating shops – just imagine the variety!
A Parisian Butcher’s Puzzle: The Quest for Distinction
(This section explores the author’s observation of the Parisian butchers and the question of what sets them apart)
As I strolled through the vibrant Parisian streets, I couldn’t help but wonder, what makes each butcher shop stand out? What sets them apart from the others? The answer, surprisingly, is not much. Each shop seemed to offer similar cuts of meat and products. During a morning stroll, I stumbled upon a lively farmer’s market, where vendors showcased rows of fresh produce, bakeries offered freshly baked bread, and street vendors displayed their wares. And amidst this bustling market, I found five butchers and three fish markets! Some butchers even shared their space with produce vendors, creating a delightful blend of flavors.
The Essence of a Butcher’s Charm: A Relationship Built on Trust
(This section delves into the author’s realization of the importance of a relationship with a butcher)
But how does one choose a butcher to trust with their hard-earned money? The answer, my friends, lies in relationship. It’s about building a rapport, fostering trust, and sharing a friendly banter over the butcher’s counter. It’s about those little moments of camaraderie that make the experience so special. And at the end of the day, I’m incredibly grateful for all of you who choose us as your local butcher, who come back week after week, and who have built that special relationship with us. Thank you!
From Parisian Inspiration to the Shoemaker Chicken: A Culinary Creation
(This section shifts from Parisian butcher shops to the author’s inspiration for a new recipe)
Now, picture this: every Parisian butcher shop, brimming with an array of meats, each with its own unique charm. Some small, some grand, some rustic, and others refined. Each butcher shop seems to have its own story, its own flavor, its own magic. I was particularly inspired by a thin pastry called Brik dough, which reminded me of phyllo but with a touch more thickness and moisture. This adaptable dough can be baked, fried, or pan-seared, offering endless possibilities for culinary creativity.
My journey to Paris wasn’t just about admiring the butchers, it was about finding inspiration. You see, I have a habit of going “off script,” creating recipes from scratch, inspired by my imagination. It’s a “Shoemaker style” approach, as my German friend used to say. He used to chuckle at my improvisations, saying “Here we go again, Shoemaker style!” He never quite explained what it meant, but to me, it meant crafting something from an idea, not a recipe. And that’s exactly what I did with this Parisian inspiration.
With the Brik dough in mind, I decided to create my own version of a dish I saw in a butcher shop. A Shoemaker Chicken, if you will. Imagine this: a savory blend of roasted chicken, summer vegetables, potatoes, and a Dijon béchamel, all wrapped in buttered Brik dough. Oven-ready and absolutely delicious! And we’ll be offering a rotation of this dish featuring beef, pork, and chicken, so stay tuned!
The Allure of Veal: A Culinary Delight with a Humane Twist
(This section highlights the author’s love for veal and the importance of humane treatment of the animals)
Now, let’s talk veal. Yes, veal, the meat that often sparks debate. Some people steer clear of it due to the inhumane treatment of calves in the past. I understand. The white veal, or milk-fed veal, of the past was indeed inhumane. But I’m not here to dwell on the past. Instead, I want to highlight the incredible progress the veal industry has made over the last two decades.
Imagine calves living in group housing, allowing them to interact and socialize. Imagine spacious barns, heated in the winter and cooled in the summer, with ample natural light. Imagine a rich, balanced diet that focuses on gut health and overall well-being. This is the modern veal industry. The animals are treated humanely, and the resulting meat is delicious, tender, and succulent. Give it a try! You won’t regret it.
Summer Salads: A Burst of Freshness
(This section highlights the author’s love for summer salads and the variety of salads offered at the butcher shop)
There’s nothing like a fresh, vibrant summer salad to brighten up your day! And we have a wonderful selection of them ready for you to enjoy. Our salads are made with local lettuces, hand-torn with split snap peas, fresh farmers cheese, radishes, carrots, cucumbers, toy box tomatoes, and a delicious, slightly sweet, subtly salty preserved lemon vinaigrette. Grab and go! They are available alongside our other popular salads: the Potato & Olive, our Macaroni Salad, Coleslaw, and of course, our wildly delicious Kimchi and Cucumber Salad.
Speaking of our Kimchi and Cucumber Salad, it’s better than ever! We’ve revamped our recipe to include more than just cabbage and daikon. Now, it features carrots, lettuce, radishes, and onions. It’s truly outstanding!
Bavette Steak: A Wagyu Delight
(This section focuses on a special offer for Wagyu Bavette steak and a simple recipe to pair with it)
You know how much I love a good Bavette steak, especially when it’s Wagyu! “Must be nice,” you might say. And you’re right, it is! Bavette, which translates to “Bib steak” in French, is a flat, flavorful cut from the sirloin primal. It’s similar in texture to skirt steak but has a more tender chew, more like a hanging tender.
This week, we have the Black Opal Australian Wagyu Bavette on special for just $24.73 per pound. Don’t miss out on this amazing deal! Here’s a simple recipe to try:
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Ingredients:
- 1 pound Black Opal Australian Wagyu Bavette steak
- Salt and pepper to taste
- 1 tablespoon olive oil
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Instructions:
- Season the steak generously with salt and pepper.
- Heat the olive oil in a cast iron skillet over medium-high heat.
- Sear the steak for 2-3 minutes per side, or until cooked to your desired doneness.
- Let the steak rest for 5 minutes before slicing and serving.
Enjoy!
