France · City guide
Neighborhood boucheries, bistro entrecôte and chef-run grills. 9 steakhouses and 5 butchers and suppliers listed, updated 2026-10-04.
Every business on this page was checked against at least two public sources, and each profile shows its sources and check date. Hours and menus change, so call ahead. Spot a mistake? Send a correction.
Eat out
Steakhouse
Jean-François Piège's grill restaurant where dry-aged beef from several origins is displayed in a window and cooked over embers or on the spit.
Steakhouse
Small bistro run by former butcher William Bernet, who ages his own beef in-house, with rib steaks matured up to 80 days.
Steakhouse
Argentine-style grill in a former butcher's shop, revived by Riccardo Giraudi with a menu devised by Mauro Colagreco.
Steakhouse
Aveyron-rooted meat bistro near the Champs-Élysées specialising in aged beef from the Aubrac breed, known for long opening hours.
Steakhouse
Batignolles bistro by chef Maxime Aliano centred on côte de bœuf, with beef sourced from the Metzger butchers and aged in the restaurant's own cellar.
Steakhouse
Casual Marais steakhouse-brasserie with continuous service, offering aged entrecôte, rib steaks, tomahawk and T-bone, with most beef sourced in France.
Steakhouse
Bistro from the Stéphane Manigold group with a maturation cellar displaying large aged beef cuts for sharing, alongside French bistro classics.
Steakhouse
Steak restaurant dedicated to Angus beef cuts (rump heart, entrecôte, fillet) served with house sauces, fries and mash; a second branch is at 96 rue Saint-Lazare (9th).
Steakhouse
Bistro near Saint-Sulpice, formerly known as Boucherie Roulière, known for steak frites and classic meat dishes; listed in the Michelin Guide.
Cook at home
Butcher & supplier
Flagship shop of Hugo Desnoyer, one of the best-known butchers in France and supplier to many top Paris restaurants, working directly with French breeders.
Butcher & supplier
Shop and tasting counter of Yves-Marie Le Bourdonnec's butchery, a French pioneer of long dry-ageing, selling 40-day aged rib and T-bone and 60-day aged Wagyu rib.
Butcher & supplier
Butcher on the Rue Daguerre market street run by Romain Jégat, known for long-aged Galician beef alongside labelled French meats.
Butcher & supplier
Butcher-charcutier in the 5th selling French meats including 35-day aged Normande rib of beef, plus deli products.
Butcher & supplier
Craft butcher in the 14th run by Thomas and Amandine, selling aged Limousin rib, Galician rib and a full range of beef cuts.
Local tips
Aged beef is sold as viande maturée, with the number of days on the label.
Charolais is rich and well-marbled for France; Limousine is finer-grained and leaner.
Restaurants cook rarer than in the US. Saignant is closer to rare than medium rare.