🇫🇷パリ最古のマルシェで極上肉ランチ🍷その場で焼いてくれるお肉&ナチュラルワインで至福のとき

🇫🇷パリ最古のマルシェで極上肉ランチ🍷その場で焼いてくれるお肉&ナチュラルワインで至福のとき

Hello and welcome to the “Paris Promenade” channel. Today, I’m going to have lunch in Paris’s oldest market. I heard there’s a place where you can choose your meat from the butcher and have it grilled right there, so I’d like to go. It’s my first attempt at this. Please join me in the fun. This is Paris’s 3rd arrondissement, in the neighborhood known as the North Marais. I’m currently walking down Rue de Bretagne. Some of you may recognize the name Rue de Bretagne. This is the street where the brocante market, which I’ve featured several times on this channel, is held. This is a photo of the brocante market in early summer 2024, which I previously introduced. Unfortunately, it’s raining today. The impression of a landscape changes considerably depending on the season and weather. This is the “Marché des children rouges.” It’s said to be the oldest public market in Paris. It ‘s been in operation since the 17th century. Although it was planned for demolition, a citizen’s movement saved it, and it was renovated in 2000 to its current state. This is a permanent market, open almost every day except Mondays. Today is Thursday. It’s just before lunchtime, and this is what it looks like. This is a cheese shop. What’s unique about this market is that it has food stalls selling international cuisine, just as much as, if not more than, the fresh produce stands. In other words, it’s a market where you can eat. Is this an Italian stand? Having a photo like this makes ordering easier. With all those shells, it means that quite a few people have already eaten. It ‘s not crowded now, but it gets very busy at lunchtime. This is the preparation time before lunch. Are you preparing for lunch? Yes, it is. I discovered something interesting. It looks delicious . These people are eating couscous. This stand is always very busy. By the way, the person who invited me to lunch here today is a person I previously worked with in the “l’Atelier de Joël Robuchon” video. It’s Sayuri, a lovely Japanese lady living in Paris. Her favorite stand is located here. That’s the butcher. The drinks selection seems to be quite extensive, too. Look. This butter is so generous. Delicious bread is waiting for you. This man is the owner of this stand. Hello. I’m Martin from The Butcher of Paris. We’ve been open on the Marché des children rouges for three and a half years. We work directly with all our livestock farmers and offer a wide selection of wines, primarily natural and organic. You can choose your meat. We can grill it all on the spot, or , of course, buy it to take away like a traditional butcher. Choose your cut. All meats are grilled on a plancha (hot plate) with seasonal vegetables. For example, T-bone steak, chicken, hamburger steak, or côte de bœuf (bone-in rib steak). We also have a selection of lamb and veal. Our veal comes from Corsica, a traditional breed revived by Jacques Abbarucci in southern Corsica. We also offer excellent pork from Auvergne and Cantal. All of the charcuterie (cured meats) are sourced from Auvergne. They offer a wide variety, including salami, chorizo, smoked bacon, and saucisson. During the winter, the shop is open Wednesday through Sunday from 12:00 PM to 7:00 PM , with no breaks. The meat he’s currently cutting is from the cow’s neck, known as “collier.” This cut of meat is called “collier” in French, and “collier” also means “necklace.” Apparently , this cut was ordered for a restaurant. Martin carefully selects the meat from producers. His policy is to avoid wasting any ingredients. He still practices the traditional butcher’s principle of eating everything “from nose to tail.” Sayuri had requested Martin in advance, so we were shown to this special table. A huge block of butter awaited us. Looking closely, I suspect this table is a cutting table. Apparently, Montsa-Michel’s specialty, “Prés-salés,” a type of lamb, just arrived today. Martin suggested we start with that as an aperitif. For the main course, we chose the beef filet, as it seemed like a softer cut would be best. The T-bone steak was also appealing, but it was a bit too big for two people. The right side of the T-bone is the tenderloin (filet in French), while the left side is the sirloin (faux-filet in French). These cuts were already cut. The “filet” is in the front, and the “faux-filet” in the back. We ended up choosing the “filet.” The price is determined by weighing the meat we selected. We could have taken it home instead of eating it there. Martin cut the meat to suit our appetites. We also chose his recommended wine. We ordered a new bottle of Jeanne Germain. She’s a female winemaker, and her wines are from Saumur-Champigny in the Loire Valley. The grapes used are Cabernet Franc. It has a delicate and elegant flavor. It’s soft and feminine, and very mellow. So, let’s try it. If you’ve chosen it, I’m sure it’s delicious. It’s very pleasant . It glides smoothly down your throat. At the same time, the aroma is expansive and the finish is long. It’s a truly beautiful wine. And by the way, this huge block of butter. I think he prepared it especially for us. Let’s toast. Yes. Cheers. Wonderful. A delicious-looking pain de campagne was brought out. If I put butter on it, I’m sure I’d be satisfied. These plates were apparently used in Martin’s grandmother’s home. Incidentally, Martin is originally from Perpignan in the south of France. I was given special access to the kitchen. I see. So they grill the meat on this hot plate. There are already some deliciously cooked vegetables. By the way, it was Sayuri’s son who first discovered this restaurant. A foodie and wine connoisseur, he brought Sayuri here, convinced that the food would be delicious. And today, Sayuri invited me here. How do I cut this butter? As Sayuri struggled with the block, a woman passing by exclaimed in amazement, “Oh my godness!” This is an impactful sight, no matter where you’re from. Let’s eat . The first dish was brought out: a côtelette (bone-in loin) of Pré-Sale lamb from Mont Saint-Michel, served with a seasonal salad. Enjoy! Lamb loin on the bone. This is a special type of lamb called “Pré-Sale” from Mont Saint-Michel. The fragrant crust, the tenderness of the meat, and the savory flavor of the high-quality fat all combine to create a truly delicious dish. It came with a spicy sauce, but the meat itself was the perfect complement. I was also pleased to see the seasonal salad that came with it. “mâche.” The bitterness was just right. Looking closely, I noticed that the cutlery was also vintage. I’m sure it was sourced from a brocante. However, the knives were modern and cut well. I really appreciated that sense of balance. This lamb was so delicious I wanted to suck it all the way down to the bone. To be honest, I wasn’t a big meat fan, but living in France has opened my eyes to truly delicious meat. A moderate amount of quality meat every now and then is enough to satisfy me. This meat truly leaves me feeling completely satisfied. The main dish arrived. I left it to the chef to decide how rare it was, and it was cooked to the perfect degree. This is enough for two people. This beef is a cross between “Salers” and “Angus.” It ‘s not too fatty, so it doesn’t feel heavy, and the flavor is dense. It’s incredibly satisfying. They served two sauces. This one was soy sauce. The other, a special sauce made in-house, was based on pickled mustard seeds and blended with oil, onion, parsley, and red pepper. It had just the right amount of sweet and sour, and complemented the meat perfectly. The accompanying vegetables were also rich, weren’t they? These carrots were also sweet and delicious. Animals are raised conscientiously over time. The act of truly appreciating their food is what truly makes meat delicious. At the table next to us were some regular customers. The woman said, “This is the best croque monsieur in Paris. I think the beef tartare is also the best in Paris.” A few days later, Sayuri returned with her friends and ordered the Côte de bœuf (bone-in rib steak). She sent me several photos of her meal. This is definitely an address I’ll be returning to. Thank you very much for watching until the end. Did you enjoy this video? If you thought it was good, please give it a “like”. If you haven’t subscribed to my channel yet, please do so. Your comments are always very encouraging. Thank you. See you in the next video. À bientôt!

こんにちは。
今回は、パリ最古の市場【Marché des Enfants Rouges】（「マルシェ・デ・ザンファン・ルージュ）でランチを楽しみます。
市場の中にあるお肉屋さん【The Butcher of Paris】で、お好みの部位を選び、その場で焼いてもらえる特別な体験。
ナチュラルワインとともに味わう、パリの美味しい午後をお届けします。

🗓️ 動画公開日　2025年11月15日
📍 訪れたスポット
【The Butcher of Paris】

Accueil