Luc Broutard avows a passion for top quality produce, red meat in particular, as you will immediately realise when you cross the threshold of this buzzy brasserie. Seared foie gras, tartare of Salers beef, marinated pork cheeks or grilled tenderloin: carnivores will be in seventh heaven as they drool over the extensive menu. Rich, spot-on cooking, happily free of gimmicks and there are even a few fish dishes. Everyone feels at home at the Table du Boucher, to such an extent that many return in their droves.