Bien Ficelé

With the opening of their second restaurant, Bien Ficelé, in September 2018, restaurateurs Dimitri Aboulker and Arthur Lecomte have demonstrated their commitment to quality French meat, guaranteeing both traceability and taste to their customers.

Two years after opening their first restaurant, Bien Élevé, beloved by meat-eaters in the 9th arrondissement, Arthur Lecomte and Dimitri Aboulker branched out to a second location. Named after the technique used to tie a roast, Bien Ficelé holds itself to high standards. Exemplary for the transparency of its sourcing practices, the restaurant uses meat that is French without exception. “At both Ficelé and Bien Élevé, we strive to offer only the best French meat, sourced directly from livestock farmers,” explains Dimitri. The meat is sourced from a select few small French farms with sustainable farming practices, ensuring the quality of the meat.

With Bien Ficelé, the team of friends wanted to create the kind of restaurant that carnivorous customers could count on. Located on Boulevard Voltaire in the 11th arrondissement, Bien Ficelé has earned its customers’ trust by ensuring, as a quality guarantee, that all of its meat products could be traced to French origins. This exclusive focus on French origins is a rare feature, according to Dimitri, among restaurants in the French capital. “It would seem natural to include only French products on the menu, but in fact that is far from true, and surprisingly few restaurants share our priorities.”
In the kitchen, chef Thibault Eurin shares the values of the co-founders, and takes cues from the restaurant’s suppliers for his daily culinary inspiration. Sucking pig, premium poultry, lamb shoulder, or matured beef—at Bien Ficelé, meat takes center stage, to be shared in a spirit of conviviality.