If vegan restaurants are starting to bloom everywhere in the capital, meat restaurants - the real ones - are not getting any more discreet. On the contrary. But nowadays, quality and excellence are more important for many consumers.
Opened for only two months, after three weeks of work, L'Atelier Carnem could well be an example in the field. This new address, nestled in the very touristy Pot de Fer street, in the 5th arrondissement, is quite surprising.
Behind this new restaurant are Luc Garnier and Alex Pucci, two business neighbors located in the same street and who have since become friends and therefore partners.
Together, they decided to create L'Atelier Carnem: a restaurant where the main product is... meat. But not just any meat. Here, we are talking about exceptional meats that you can find, certainly in the prices, but also and especially in your plate.
To give us a nice overview of his menu, the very nice Alex offers us a tasting menu (to be discovered very soon on the menu).
Before the gustative show, I discover with happiness the very pretty room with its tables of hosts in heart of oak, its open kitchen, and, to my great surprise, sand on the ground! The Atelier Carnem also has a beautiful wine cellar that customers can visit at their leisure.
But back to the menu. The restaurant offers several types of meat, including the famous rib of beef to be shared between two people, but also the Angus flank steak or the Rosbeef "like at home".
But the strong point of L'Atelier Carnem lies in the following... exceptional ribs selected for their unique quality (meat and flavor). Coming from New Zealand,Uruguay orArgentina, these meats are to be tasted in two ways: a la plancha or on the barbecue, with a choice of side dishes (the chef's mashed potatoes, homemade French fries or a salad of young shoots with nuts or organic vegetables a la plancha). As for meat products, L'Atelier Carnem has chosen to work with breeders and butchers who respect traceability and reasoned breeding.
The tasting begins with a rib steak from Argentina cooked a la plancha. Here, there is no need for decoration to enhance the meat, the piece is sufficient in itself and our palate can only be satisfied by this melting side.
Our taste buds will be in a frenzy during the rest of the tasting: Uruguayan rib steak also cooked a la plancha, showing a little more character or the magnificent Rubia de Galicia Matured cooked on the barbecue and tender to perfection.
Our favorite is the Riverine from Australia, cooked to perfection on the barbecue, and sublimated by a little marbled taste.
For a perfect digestion, we finish on a sweet note with a trio of mousse: banana, vanilla and strawberry. Fresh and light, ideal to end this meal more than divine!
For the music lovers, note that the restaurant welcomes, some evenings, an artist for a musical background in all sobriety. We had the pleasant experience of the talented Elise Reslinger.
In short, you will have understood that L'Atelier Carnem, with its impeccable welcome, its original concept, its impeccable quality and its friendly atmosphere, is really worth a visit if you are a meat lover.
Note that the place also intends to propose very soon foreign wines coming from the same countries as the meat in addition to its (already) beautiful selection of French wines, also of exception!
Finally, for brunch lovers, don't miss the one at the restaurant offered on Sundays!
Practical information:
L'Atelier Carnem
5 rue du pot de fer, 75005 Paris
Open every day from 6:30 pm to 1:00 am
Prices : Meat Barback or Barbeuk from 26 € / Exceptional ribs from 32 € / Formula at 35 €: choice of dish (Angus flank steak, Limousin veal T-Bone, Entrecote of the day or rump steak fillet skewer) + Margaux wine 2007 and dessert of the day
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