Boucherie Roulière

Boucherie Roulière Review

If it's steak you're craving, put your faith in Jean-Luc Roulière, a fifth-generation butcher who opened this long, narrow bistro near St-Sulpice church in 2006. Partner Franck Pinturier is from the Auvergne region, which is also known for its melt-in-the-mouth meat, so start with truffle-scented ravioli or a rich marrow bone before indulging in a generous slab of Limousin or Salers beef, excellent veal kidney, or, for the meat-shy, perhaps lobster or sea bass. The minimalist cream-and-brown dining room with checkerboard floor tiles and black-and-white photos on the walls keeps the focus on the food, and waiters are of the professional Parisian breed.