In Paris, the restaurants which work best are generally independents or ones from a family (Big Mamma for example). So it’s not surprising that Arnaud Champetier and David Vidal’s restaurant, with help in the kitchen from Simon Lewis (formerly of Frenchie and Spring), have opened a second address. After Pigalle, they’ve set up shop just a few steps from Canal Saint-Martin, and called it Flesh II, doing the same slow-cooked barbecue food.
With its pine-green frontage, bountiful foliage and an aquarium on the bar, it’s clear that Flesh II puts as much love into its food as its decor. Our plates come generously served with mouth-watering meats: strips of smoked pork and the Hereford Tri Tip (a slab of steak with parsley), which goes dreamily with the garlic fries, chorizo and cauliflower salad and aubergine with goat’s cheese, dates, bacon and pomegranate seeds. Lunchtime remains reasonably priced: €14.50 for meat, side and a drink – or you can supersize if you haven’t eaten for several days (€18.50). And put the deodorant away, you won’t leave smelling like smoked meat. Hurrah!
TRANSLATION: MEGAN CARNEGIE