This restaurant that doubles as a butcher's shop – or perhaps vice versa – has become a must-visit destination in the Brotteaux neighbourhood. Diners select their meat from the glass display case – beef from Limousin, Galicia or Aubrac (dry-aged or not), Wagyu, lamb and veal from Auvergne – and the chef then cuts their portion to order in front of all guests. Cooking is spot on, and portions are generous at this authentic and convivial spot. Very popular; booking strongly advised.