THE BUTCHERY
A butchery thought differently.
CARN LAB is the story of two friends, two passionate butchers who chose to create their own workshop in the heart of the Riquier district in Nice.
the origin
"The two friends"
CARN LAB is Thibault and Fabien. Two trained butchers, two professionals who met in the trade and share the same vision: to offer a quality butchery that is modern, accessible, and rooted in the daily life of the neighborhood.
Their ambition: to become a trusted reference. A place where people come for both the quality of the meat and for the exchange, advice, and direct relationship with those who prepare your plate.
CARN LAB is part of a new generation of butcheries that aim to attract younger people to the art of living, good food, and good meat, without compromising the demands of the trade.
THE NAME
CARN LAB
LAB
The workshop, precision, research, experimentation. The work of the product as a thoughtful, methodical, demanding gesture — like that of an artisanal laboratory.
CARN
Meat, the heart of the trade. A direct reference to the raw material, to what defines a butchery and to the technical mastery it requires.