Viande à part - Yann Le Bourdonnec

The food offering at Viande à part centers on Yann Le Bourdonnec's philosophy that exceptional meat begins with careful sourcing, proper aging, and expert butchery. As a master butcher with decades of experience, Le Bourdonnec has built relationships with producers across France, selecting animals raised with attention to breed, diet, and welfare. This commitment to provenance means every cut sold at Viande à part comes with a story and a guarantee of quality.

The crown jewel of the selection is the 60-day aged Salers-Angus rib steak, priced at €75 per kilogram. This beef represents the pinnacle of French dry-aging techniques, a process Le Bourdonnec has perfected over years of experimentation. The Salers-Angus cross combines the robust flavor of the traditional French Salers breed with the marbling characteristics of Angus cattle, creating beef that develops extraordinary complexity during the two-month aging process. The result is meat with concentrated, nutty flavors, tender texture, and the kind of depth that only proper maturation can achieve.

Beyond the signature aged beef, the shop offers a carefully curated selection of premium French meats. Poultry from Gers represents some of France's finest chicken, raised in the traditional manner with access to outdoor space and a natural diet. The duck magret comes from birds raised for foie gras production, meaning the breast meat is exceptionally rich and flavorful. The ventrèche from Bigorre black pork—essentially pork belly from this heritage breed—offers incomparable flavor and texture, perfect for slow cooking or charcuterie preparations.

The artisanal charcuterie selection showcases Le Bourdonnec's comprehensive approach to meat craftsmanship. These house-made preparations demonstrate that his expertise extends beyond butchery to the traditional French arts of curing, smoking, and preserving. Each product reflects the same attention to quality and technique that defines the fresh meat selection.

What truly elevates the food offering is the personalized cooking advice that accompanies every purchase. Le Bourdonnec and his team don't simply hand over meat; they discuss your intended preparation method, recommend cooking temperatures and techniques, and share insights that help you achieve optimal results. This educational component means you're not just buying ingredients—you're gaining knowledge that will improve your cooking for years to come.