Ranked by TableJourney editorial score.
Steak tartare is hand-chopped raw beef seasoned at the table with capers, cornichons, shallot, egg yolk, mustard and Worcestershire. Served with a green salad and a heap of hand-cut frites.
Steak tartare became a Parisian bistro classic in the early 20th century; Larousse Gastronomique 1938 records the dish in its modern form (the apocryphal Tatar-warriors-under-saddle story is invention). The hand-chopped version (couteau, not minced) is the canonical preparation; the mixed-at-the-table service style (waiter chops shallots, capers, egg yolk, hot sauce, Worcestershire and seasoning into the meat before plating) is the Parisian bistro signature. Le Comptoir du Relais in the 6e keeps the tableside chop; Bistrot Paul Bert and Le Cinq Mars both plate hand-chopped versions every lunch. The dish is a barometer of bistro quality; if the kitchen will not hand-chop, walk out.
5 editor picks for Steak tartare in Paris, ranked by editorial score. All Paris signature dishes · Steak tartare across every city.
Bistrot Paul Bert is Paris's textbook bistro: zinc bar, chalkboard menu, steak frites cooked rare with hand-cut fries, île flottante for two on a single.
OrderSteak frites cooked saignant, île flottante for two, a pichet of house red.
TipClosed Sunday and Monday. Book two weeks ahead for a weeknight or take the 19:30 first seating.
Yves Camdeborde's Le Comptoir du Relais in Paris helped invent the term bistronomie in the 1990s and still serves the dining-room version every weeknight.
OrderThe pâté en croûte for two and whatever offal main is on the chalkboard.
TipLunch and weekend service runs walk-in; dinner Mon-Fri needs a booking six weeks out.
Le Bon Georges in Paris's 9e cooks farmer-named meat and a tarte tatin worth ordering before the main: the kitchen prep includes a 12-hour rest on the apples.
OrderCôte de bœuf for two from a named Limousin farm, tarte tatin with crème fraîche.
TipThe wine list is small but well-chosen; ask the waiter rather than the sommelier.
Robert et Louise in Paris's 3e has grilled côtes de bœuf over an open log fire in the dining room since 1958. Booking required for the fireside tables.
OrderCôte de bœuf for two grilled in the room, aligot from the Aubrac.
TipTwo seatings only, 19:30 and 21:30. Closed Sunday. Sit close to the fire in winter.
Le Cinq Mars is the kind of Paris room a gallerist takes a writer to: red banquettes, chalkboard, an endive salad with Roquefort and walnuts that has not.
OrderThe endive Roquefort salad and pot-au-feu in winter; vitello tonnato in summer.
TipLunch is open to walk-ins; dinner books a week ahead, two weeks for a weekend.
Steak tartare makes more sense with someone from Paris explaining it. These are the classes and tours we have checked, with booking links.
Guided tour · 3 hours
Experience luxury gastronomy in Paris's most elegant neighborhood. Taste world-class pâtisserie, artisan cheese, wine & cult-favorite charcuterie with an expert guide....
6 hours
Learn classic French cooking techniques at a 6-hour cooking class in the Latin Quarter of Paris, visiting a local open air market to forage for fresh produce to turn i...
5 hours
Learn classic French cooking techniques at a 5-hour cooking class in the Latin Quarter of Paris, using fresh produce from the local market to turn into a memorable 3-c...
