Steak Tartare & Dry-Aged Beef: A Carnivore's Guide to Paris

France judges its bistros on raw beef : steak tartare forgives nothing — not the meat, not the knife-work, not the seasoning. Which is exactly why we serve it.

What makes ours different

The beef comes from Alexandre Polmard, a sixth-generation breeder-butcher whose dry-aged meat is among France's most sought-after. The tartare is hand-cut — never ground — so it keeps its bite and its juice. Classic seasoning, fries, salad : the full Parisian rite.

For the bigger appetite

The 1.2kg dry-aged côte de bœuf for two, matured 3 to 9 weeks, carved tableside, with béarnaise and fries — the ceremonial main of traditional French dining. Pair it from a 300-reference cellar that runs from Beaujolais to Bordeaux legends.

Is it safe to eat raw beef in Paris?

At serious addresses with named suppliers, absolutely — that's the entire point of traceability. If a place can't tell you whose beef it is, order something cooked. Book a table