Browse by style · France
33 verified steakhouses and butchers in France for dry-aged steak, across 5 cities. Dry-aging hangs beef in a cold, controlled room for weeks.
France
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
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.
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.
France
Steakhouse
Butcher's shop and restaurant where guests choose their beef from the display case and the chef cuts it to order; much of the beef is dry-aged.
Steakhouse
Meat restaurant opened in 2018 by the Maison Bello butchery group to showcase its aged French beef, including Simmental entrecôte and rib steaks.
Steakhouse
Steakhouse inside the Halles Paul Bocuse food market with Maître Restaurateur status, serving beef fillet aged on the carcass for at least three weeks.
Steakhouse
Traditional Lyonnais bouchon in the old town that doubles as a meat restaurant, with its own ageing cabinet for beef.
Butcher & supplier
Butcher in the Halles Paul Bocuse run by Didier Massot, Meilleur Ouvrier de France and 2016 world butchery champion, known for aged beef.
Butcher & supplier
Butchery founded in 2010 by Frédéric Bello, an early Lyon promoter of organic meat and long-aged beef, and the supplier behind B.L.O restaurant.
Butcher & supplier
Presqu'île artisan butcher with its own maturing cellar, ageing beef for at least three weeks and known for Noir de Bigorre pork.
Butcher & supplier
Artisan butcher on the Croix-Rousse plateau sourcing beef-breed cattle from small French farms, with matured côtes de bœuf and house-made charcuterie.
France
Steakhouse
Restaurant devoted to aged beef since 2021, where diners pick their cut from the ageing room before it is grilled; breeds range from Galician and Normande to Baltic…
Steakhouse
Steakhouse on the Chartrons quay, open since 2017, serving a wide range of aged beef cuts cooked on the grill; it also sells aged meat to take home.
Butcher & supplier
Butcher-deli buying directly from committed local farms and specialising in ageing its own beef.
Butcher & supplier
Butcher-charcutier on the right bank selling local meats and aged beef.
Steakhouse
Meat bar in an 18th-century wine store, open since 2008, where diners pick their cut from the display and ageing cellar before it is grilled.
Steakhouse
Argentine bistro on Place des Chartrons, opened in 2010 by chef Hugo Naón, which ages and butchers its beef on site and cooks it on a parrilla grill, with a cellar of…
Steakhouse
South-West meat house facing the Porte Cailhau, part of a small Agen-founded group, where diners can pick an aged steak at the counter before it goes on the grill,…
France
Steakhouse
Marseille meat institution founded in 1979 near the Old Port, cooking rib steaks and aged cuts over a wood fire, with a cellar of around 450 wines.
Steakhouse
Premium steakhouse facing the Old Port serving aged entrecôte, ribeye and tomahawk, open daily.
Steakhouse
Meat-focused bistro opened in 2024 by the team behind Coquille, cooking cuts over embers, with an aged Galician rib of beef to share, beef Wellington and a wine list of…
Butcher & supplier · Retail · Wholesale
Butcher and caterer selling French labelled meats and aged beef, with a second shop in Saint-Marcel and a supply service for restaurants.
Steakhouse
Bouchon-style meat bistro in the Lodi quarter (formerly called Bidoche) where chef Thomas Arnaud breaks down half-carcasses in house and serves aged beef and charcuterie.
France
Steakhouse
Family-run city-centre restaurant serving Niçoise and Mediterranean dishes, with aged beef and grilled meats as a feature of the menu.
Butcher & supplier
Butcher-caterer on the Corniche with its own ageing cellar for beef.
Butcher & supplier
Butcher-charcutier-traiteur near the Port of Nice (company Puharre) with an ageing cabinet of imported beef breeds including Galician, Angus, Simmental and Wagyu, some…
Steakhouse
Old Town steakhouse with a dry-ageing cabinet visible from the dining room, grilling aged beef over a wood fire and carving large sharing cuts such as T-bone for two at…
Before you go
FAQ
We list 33 verified places in 5 cities: Paris (9), Lyon (8), Bordeaux (7), Marseille (5), Nice (4).
A place is included only when its verified details mention dry-aged steak. Each profile links to the public sources we checked.