MEETING
with
butcher’s shop romain leboeuf – paris xve
Eat less meat, but eat better is his credo, light years away from the quantitative approach of the meat industry and some unscrupulous professionals. Not all butchers are created equal. The respect for animal welfare that he shows to the animals he selects on his feet is touching, almost endearing. He sees himself as the last link in a chain of excellence: “It takes five years to make an animal, an enormous amount of work for the breeder.” For beef, he gets his supplies in the Cher, from Thierry Lamouroux, who sold cattle to his father before him. He puts the price on it.
Lafont jackets are almost obvious, basic and yet they convey 177 years of know-how.
In the Leboeuf family, butchery is in the blood. Based in Bourges, the family is a real institution. His father and mother have long held a business in the city center, his brother Eric, MOF, has two outlets in the city center, Sebastien does the markets around Bourges, and finally Romain, the youngest of the four children, has moved to Paris.
Romain Leboeuf had to make a name for himself. When he was 16, he was sent on an internship with his older brother who got him started. He went to Paris to learn the ropes, discovered Rungis, for better or for worse, worked in the big butcher shops of the capital, then travelled across Canada with its factory farms – the best school to bring him back home and make him aware of the abysmal gap between their perception of quality and ours. At a very young age, he had the chance to understand that France is one of the rare countries where there is a real know-how and where one knows how to value the breeding. At 31, he has an impressive resume: Best Apprentice of France in 2006, European Butchery Champion in 2009, Best Worker of France in 2015. He was then 27 years old, the youngest MOF of all time! In 2019, he signed his first book Boucherie. A plea for the respect of the products, without forgetting the men and women who work in the meat industry.
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