Between iconic bistros, butcher-restaurants, and gourmet tables, Paris is full of addresses dedicated to meat. From all-you-can-eat sirloin steak to exceptional dry-aged cuts, here’s an overview of the must-visit spots.
Maison Mayane by l’Atelier Entrecôte & Volaille: the new one
A new address launched by l’Atelier Entrecôte & Volaille after two locations in Paris and one in Reims, Maison Mayane has set up at Porte Maillot, on the edge of the city’s 17th arrondissement. The restaurant embraces the spirit of Parisian bistros, with wood paneling, red banquettes, aged mirrors, and white tablecloths, creating an atmosphere that is simple, warm, and authentic. This classic setting is subtly modernized with contemporary touches – red leather, stainless steel, and a ceiling fresco – that bring freshness and elegance while preserving the original charm. A terrace, sometimes shaded and sometimes sunlit, is perfect for enjoying the last rays of daylight.
Like its counterparts, the restaurant relies on a simple and clear concept that makes Parisian bistros successful: an ultra-short menu made up of three dishes. The meal begins with a crisp green salad. Then comes the choice between a French beef sirloin, a Label Rouge free-range chicken fillet, or a smash burger cut in half. Everything is served twice, with a signature green sauce and homemade fries. For dessert, the menu includes crêpes Suzette, crème brûlée, generous profiteroles, pavlova with seasonal fruit, and pineapple carpaccio.
Maison Mayane by l’Atelier Entrecôte & Volaille
2 place de la Porte Maillot, 75017 Paris
Le Relais de l’Entrecôte: the iconic one
Surely one of the most famous names in the world of meat. With several locations in Paris (in the 8th, 6th, and 1st arrondissements), as well as in Switzerland, the Middle East, and Northeast Africa, Le Relais de l’Entrecôte was launched in 1959 by Paul Gineste de Saurs under the name “Le Relais de Venise-Son Entrecôte,” before his daughter Marie-Paule introduced the Relais de l’Entrecôte concept.
In a setting typical of Parisian bistros—featuring woodwork, mirrors, vintage posters, colorful tablecloths, and red/brown banquettes – only one main dish is served after a walnut salad: sirloin steak with thin-cut fries and the famous secret green sauce. Wines from Château de Saurs and desserts such as vacherins, chocolate profiteroles, and crème brûlée complete the meal. At this ultra-popular spot, it’s not uncommon to see lines of meat lovers waiting on the sidewalk.
Le Relais de l’Entrecôte
4 locations in Paris, 2 in Switzerland, 1 in Lebanon, 1 in Dubai, 2 in Qatar, 3 in Kuwait, 2 in Saudi Arabia, and 1 in Egypt
Au Bœuf Couronné: the historic one
Opened in the 1930s in the La Villette slaughterhouse district, this restaurant was once a hangout for butcher’s boys. Renovated in 2016 and located in the 19th arrondissement, Au Bœuf Couronné can host 150 guests in its brasserie-style dining room. Inside, guests are welcomed by red velvet banquettes and armchairs, opaline globe lamps, and geometric-patterned tiles. Perfect in good weather, the shaded terrace features a green wall that brings a refreshing touch. In 2017, the venue also opened a 3-star hotel on its upper floors with 42 rooms.
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This historic establishment offers continuous service from noon to midnight. Each day features a dish rooted in French terroir, such as Aveyron sausage with thyme jus and mashed potatoes on Monday, Southwest duck confit with baby potatoes on Tuesday, and Troyes andouillette with fries on Thursday. But the heart of the menu remains meat. Flank steak, hanger steak, beef tartare, rib steak, calf’s head… each dish is served with potatoes. For hearty appetites, butcher’s cuts ranging from 250g to 1.2kg are available!
Au Bœuf Couronné
188, avenue Jean Jaurès, 75019 Paris
Bidoche: the butcher-restaurant
Bidoche has quickly established itself as a reference for meat lovers in Paris, thanks to a concept that is as simple as it is effective. Behind the project is Alexandre de Toulmon, a former Wall Street banker who decided to leave everything behind to devote himself to his passion: meat and butchery. After training with top establishments, he opened this hybrid venue, both butcher shop and restaurant, where the product is at the center of everything.
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The concept is unique: here, you don’t just choose a dish, but directly select your cut of meat at the counter, guided by the butcher, before sitting down. The meat is then cooked to order and served with generous sides and a sauce. In terms of sourcing, Bidoche works with carefully selected breeders known for the quality of their practices and respect for the product. You’ll find exceptional breeds and cuts: Bazadais beef, Limousin flank steak, Bigorre black pork, and Limousin lamb, with real expertise in aging and cutting.
Bidoche
Batignolles – 46 Rue des Dames, 75017 / Oberkampf – 7 Rue Jean-Pierre Timbaud, 75011 Paris
Beefbar: the luxurious one
Nestled in the heart of the 8th arrondissement, Beefbar is surely one of the most luxurious—and expensive—restaurants in the capital. Opened in 2018 in the former Fermette Marbeuf, an Art Nouveau gem dating from the late 19th century, this restaurant showcases the grandeur of historic dining. The setting is spectacular: a listed atrium, a large glass roof, frescoes, stained glass, and period ceramics create a bright and refined décor typical of the Belle Époque.
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Beefbar presents itself as a “temple of exceptional meat.” It features iconic cuts such as Kobe beef, dry-aged meats, Japanese Wagyu, as well as signature creations like Angus beef tacos and beef gyozas.
Beefbar
5 Rue Marbeuf, 75008 Paris
Nonos & Comestibles by Paul Pairet: French-style grill, palace version
Nonos, located in the Hôtel de Crillon, marks the return to France of Michelin-starred chef Paul Pairet, an international figure in gastronomy after years spent in Asia. The restaurant reflects the elegance of a palace, with a light-toned Art Deco ambiance, alcove tables, a counter facing the bar, and a bright atmosphere. The highlight? A meat-aging library on display.
Beyond typically French dishes, meat remains the true signature. The menu highlights beautiful grilled cuts and precise cooking, with steak frites, melting beef cheek, Simmenta hanger steak, and tournedos Rossini. The venue also offers sharing cuts, sometimes served from a trolley, such as Tomahawk rib steak and Hereford entrecôte.
Nonos & Comestibles by Paul Pairet
Hôtel de Crillon, 10 Place de la Concorde, 75008 Paris
Tonton des Dames: well-sourced meat
Tonton des Dames develops a convivial meat bar concept, with a focus on product quality and sharing. Set in a warm environment blending bistro spirit with contemporary touches, the venue offers several atmospheres: a bright veranda, exposed stone walls, and a vaulted cellar. Altogether, it creates a lively and accessible setting, ideal for meals with friends or family.
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On the plate, meat is clearly the star. The restaurant offers a selection of French cuts aged on-site, such as Salers skirt steak or Norman rib steak, aged respectively for 30 and 45 days before being grilled in front of guests. You’ll also find classics like entrecôte, flank steak, and tartare, as well as more indulgent dishes like 7-hour confit lamb shoulder or pork ribs.
Tonton des Dames
94 Rue des Dames, 75017 Paris
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Featured photo : Maison Mayane
