And to think that the guild of butchers in Paris is as old as Notre Dame Cathedral! 850 years. They were sold and consumed in the suburbs of Paname lamb, sheep, pigs, calves and oxen.
In Paris, there were 500 butcher shops in the middle of the 19th century to arrive at a record number in 1910 : 2,000. 110 years later, today therefore, the butchers, the real ones, that is to say those who work the meat on carcassesare no more than 550. For a long time, the profession was governed by the state until 1975 when the Ministry of the Economy imposed a taxation system and blocked the price per kilo.
And at all times, butcher’s meat has been bought from producers at low price sold at high price by consumers, as the comedian and comedian Jean Poiret remarked in song and with humor.
The butchers are absolutely essential food shops in Paris, as well as bakeries, fruit and vegetable merchants and cheese makers. It’s like that, not otherwise, the Parisian is omnivorous, no offense to the anti-species activists who vandalized Parisian butcher shops in 2019.
Fortunately, the majority of Parisians are ardent defenders of traditional butcher shops, among them the late Jean Pierre Coffe!
So Parisiennes Parisians, let’s erect the banner, rush to your butcher, the good grilled meat awaits you, the necklace or the delicious baron of lamb, the fondant Orloff veal surrounded by Emmental and smoked bacon, the Bercy entrecôte, a very Parisian recipe with a reduction of shallots and white wine, without forgetting the lower quarters of the beef, the cheek and the tail adored by Professor Choron, the inventor of Charly Hebdo who in glorious chorus sang “moo moo the tail of beef is good in the pot au feu”. Long live the Parisian butchers.