Rungis is the largest market in the world, and before you think wistfully about the picturesque market you went to in Mirepoix or Meursault, stop. Rungis is big and industrial, with lots of lorries and huge buildings, but that doesn't prevent it from being utterly brilliant. It's essentially a distribution hub for many fantastic small producers (as well as larger ones) - meat, cheese, vegetables, you name it! - from which world class ingredients are sent around the planet.
|Rungis, photo credit FX Cuisine|
|French beef ribs|
French poultry is a wonderful and varied thing - a French cook will most probably specify a particular breed or region for their chicken, rather than simply free range, corn fed or organic. There are some fantastic producers over here too - and we're delighted to work with some of the best - but we love being in the position to stock the rich variety France has to offer too, and that Bresse chickens are the only bird numerous top-notch London chefs will use, speaks volumes for the taste and succulence of these birds - who wouldn't want to try one?! We also bring back the occasional eye-catching vegetable or cheese, and this week our eyes were caught by wild mushrooms (butchers must have their trinkets, y'know).
We'll add as a final note, to say that these products account for less than 1% of what we sell overall, and that the vast majority of our meat is British (and wherever possible, from our own farms). As well as our staunchly British beef, pork, lamb and chickens (not to mention pies, sausages and chutneys), we hope you might occasionally try a Barbarie duckling, poulet noir or poulet de Bresse, or perhaps a big juicy veal chop from the highest welfare veal around. C'est bon - we're off to bed now.
|Poulet de Bresse|
|Selected some poulet noir, so our name goes on the box|
|Little coquelet, perfect for 1-2 people|
|Our veal man|
|This animal won a prize - it takes its badge right to the butcher's block|
|Just. Add. Steak.|