Carné by Clément Leroy, a new sanctuary for lovers of exceptional beef

A year earlier, we were already settling in, in the George-V district, with its thick carpets and contemporary canvases of this Chiberta by Guy Savoy from the 1980s, 1990s, 2000s, only to realize that the great chef had just handed over the keys to the house to one of his best lieutenants, Clément Leroy . Who immediately produced one of the most successful dishes of the season (an astonishing foie gras with beeswax) before mutating, in recent weeks and under the name of Carné, the back room into a chic carnivorous dispensary. Here we are, here we are again.

Before confronting it, how can we not confess our astonishment at finding ourselves, here and today, almost apologizing, almost panicking, trembling at the keyboard and the cutlery on the sole pretext of pleading a courageously carnivorous address? On the verge of noticing, over our shoulder, the risk of a vegan vulgum preparing to plant between our ribs the knife that was nevertheless promised to cut the entrecôte. Damn debate of the time that will at least have the merit…