Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Charcuteries in Paris

John Talbott

Recommended Posts

This is one of a series of compendia that seeks to provide information available in prior threads on eGullet. Please feel free to add links to additional threads or posts or to add suggestions.

A saucisson sec tasting

Charcuterie, Best Programs?

Boudin Noir

Edited by John Talbott (log)

John Talbott

blog John Talbott's Paris

Link to comment
Share on other sites

  • 2 months later...
Visiting Paris next week and would love some ideas of the best butchers, traiteurs and charcutieries (sp?) to visit. 

Thank you in advance!

I have a book that lists the best charcuteries in Paris as

Ville de Rodez, 22 rue vielle du Temple.

Specialties include: saucisse seche, boudin aux chataignes

Gilles Verot, 3 notre dame des Champs, 6th.

Fromage du tete, boudin noir.

Vignon, 14 rue Marbeuf.

Jambon d' york, terrines de gibier.

Joel Meurdesoif, 8 rue Albert-bayet

Jambon a l' os, boudin, saucisse

Charcuterie de la pompe, 129 avenue Victor Hugo

Lapin en gelee, chaud-froid de volaille

For Boudin they list Charcuterie Charles, 10 rue dauphine.


Link to comment
Share on other sites

Just don't take pictures!

Anti-alcoholics are unfortunates in the grip of water, that terrible poison, so corrosive that out of all substances it has been chosen for washing and scouring, and a drop of water added to a clear liquid like Absinthe, muddles it." ALFRED JARRY


Link to comment
Share on other sites

  • Create New...