Very true indeed. Aged and marbled beef in France is almost impossible to find. You mention the boucherie Nivernaise, not bad but two small problems: 1) Their beef in usually from germany 2) They saved the best pieces (super aged and marbled) for Pierre Gagnaire and other top chefs. There is also Desnoyer (Aubrac and Saler i think) and Barone (for Coutancie beef) but i have never seen vintage beef at either. So far the best beef i've found within reasonable distance of Paris is in London. It's a butcher called Jack O'Shea and specialise in dry aged beef. They aged it anything from 30 to 50 days to your liking. The marbling ranges from good to exeptional. As for the cuts it's a mixure of anglo-saxon, south american and french cuts. Ex: porter-house, onglet etc... Worth a try to anyone who passes London ( But avoid a butcher called "ginger pig") Also, from my experiences i found that france has the finest poultry, Lamb and Veal. And the anglo-saxon seem to have the tastiest Beef and pork. And by the way, Hello everyone!
