HENRI'S
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Henry's is a little his name as a meat artist, imagined by his daughter after a stay in the United States. But Henri Meunier is a real Go from the Croix-Rousse. In a unconventional space, Henri Meunier cultivates his atypical side of a butcher with the best meat in a decor inspired by other artists. Thanks to the network that he has built in the meat trades, from the breeder to the abattoirs, Henri Meunier offers carefully selected meat, with the constant concern to share his passion of good things with customers. In choice, the Charolaise heifer, Aubrac or Angus. Quality of meat and preparations, with a tartar cut to knife, carpaccio or pierrades. And if one comes away from Henri's for a rib of beef, we come even further for a châteaubriand prepared with a pan-fried foie liver. Staff follow courses with a Better Worker in France to give the best advice to attentive clients. In addition to beef, Henri's proposes veal, lamb, pork, Volailles poultry and many products developed. An address that always counts among the Smartest.
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