Beefbar Paris

Under a Belle Époque glass canopy on Rue Marbeuf, Beefbar Paris turns a steak night into theatre. This was La Fermette Marbeuf, opened in 1898, with an Art Nouveau atrium later registered as a heritage monument, now restored to full glow by Humbert and Poyet. 

The concept comes from Monaco founder Riccardo Giraudi, with executive chef Thierry Paludetto shaping a menu that treats premium beef with both reverence and mischief.  Order like a collector: a wagyu or Japanese wagyu filet with their signature sauce enriched with black truffle, or go straight for the playful side: jasmine tea smoked Kobe in a bao bun, Kobe beef gyoza, or a croque sando built around matured beef jambon. 

Come hungry, look up often, and accept that the room may steal the first applause.