Melt

Restaurants, American Folie-Méricourt
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A Texas smokehouse for meat lovers.

Calling all carnivores – this address is sure to tickle your fancy. After getting your hands dirty at Flesh and then Flesh II, it’s time to sink your teeth into Melt: a bona fide Texas joint created by Jean Ganizate and Antoine Martinez, a hop, skip and a jump from République. Like many of Paris’s barbecue joints, you can smell the smoked meat from a few doors down and you can expect a row of wooden tables and food served on metal trays rather than plates.

On the menu is meat, meat and more meat (obviously): melt-in-the-mouth Black Angus brisket (€13), a smoked half chicken, divine pulled pork (€10), pork spare ribs and several excellent specials like sausage marinated in white wine with Malabar pepper (€12).

Poultry and pork is sourced from Brittany, while beef is USA-certified, as are the Lone Star Beers – for the full cowboy experience. The giant smoker, which looks like an oven, cooks everything slowly at 100 degrees; chicken takes four hours and up to 15 for the brisket (which explains its tenderness). The sides like dirty beans and fries won’t blow your mind, but at €4, they don’t break the bank either.

TRANSLATION: MEGAN CARNEGIE  

By: Elsa Pereira

Posted:

Venue name: Melt
Contact:
Address: 74 rue de la Folie-Méricourt
11e
Paris

Opening hours: Tue-Thu midday-3pm, 7.45-11.30pm, Fri-Sat midday-3pm, 8pm, Sun 11.30am-5pm
Transport: Metro: République
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5 / 5

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Jem R

God love the French for their fine dining and culinary prowess, but barbecue is not their specialty. Go to any of the chains around Paris that claim to have authentic American barbecue and get ready to be disappointed. But MELT is definitely a class above. My husband and I ordered the ribs and brisket and indulged further with their specialty chili fries topped with pulled pork. The meat was tender and well seasoned and undoubtedly comparable to some of the better barbecue restaurants in the US. Definitely appreciated as American expat in Paris. They had some good selections for sides, but I personally think they could benefit from adding a standard favorite or two on the menu *cough* mac and cheese *cough*. Now it can get kind of pricey, especially since it costs to add sides. But in truth, you're not likely to find many options, so in this case it may just be worth it.