France · 5 cities
French butchers sell beef by breed: Charolais, Limousine, Blonde d'Aquitaine and Salers are named on the counter, often with the farm. Cuts differ from US ones, so entrecôte is ribeye, faux-filet is strip and bavette is flank. The Label Rouge mark indicates a higher production standard.
Beef to know
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.
Cities
Neighborhood boucheries, bistro entrecôte and chef-run grills.
France's food capital, close to Charolais cattle country.
Wine-country grills serving Bazas beef, a protected local breed.
Mediterranean port city with brasserie steak-frites.
Riviera grills and Provençal butchers.
Directory · France
47 steakhouses and 24 butchers and suppliers. Filter by city, cut and service.
We only list businesses verified against public sources. Cities without listings are still being checked.
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.
Steakhouse
Old-town brasserie institution known for its rib of Bazas beef and other south-west specialities, with a cellar of around 700 wines.
Steakhouse
Meat-focused restaurant where the owner presents a selection of Galician, Aubrac and aged Salers beef before cooking it.
Butcher & supplier
Butcher-deli buying directly from committed local farms and specialising in ageing its own beef.
Butcher & supplier · Retail · Wholesale
Fourth-generation butcher and wholesaler with a stall in the Capucins market, known for the provenance and traceability of its meat.
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
Small central meat bar near Place de la Bourse focused on aged beef cuts such as entrecôte and faux-filet.
Butcher & supplier
Neighbourhood craft butcher run by Kellya Kelmanowicz and Clément Balaguer since 2022, selling beef from French breeds such as Aubrac, Salers and Blonde d'Aquitaine…
Steakhouse
Grill restaurant in the old town near Place de la Bourse, centred on grilled côte de bœuf and served in a stone-walled dining room with an upside-down decor.
Steakhouse
Meat restaurant on the Quai de Paludate where côte de bœuf (around 1.2 kg), faux-filet and onglet are grilled in an open fireplace in front of diners.
Steakhouse
Casual, family-style meat restaurant focused on Blonde d'Aquitaine beef, notable for serving côte de bœuf even to solo diners.
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,…
Steakhouse
Long-running single-menu steak-frites restaurant near the Grand Théâtre, part of the Gineste de Saurs family's L'Entrecôte group since 1966, serving sliced sirloin with…
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
Lyon branch of the Gueuleton meat-and-wine restaurant group, opened in 2021, serving French breed beef such as Charolais, Limousin and Salers with a large wine list.
Steakhouse
Traditional Lyonnais bouchon in the old town that doubles as a meat restaurant, with its own ageing cabinet for beef.
Butcher & supplier
Family butchery in the Halles Paul Bocuse led by the Trolliets (Maurice Trolliet is a Meilleur Ouvrier de France), selling French breed beef such as Aubrac, Salers and…
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.
Steakhouse
Beef-focused bistro in Vieux Lyon open since 1989, serving Charolais côte de bœuf, Angus T-bone and tartare alongside Lyonnais classics.
Steakhouse
Presqu'île meat restaurant open since 2011, known for imported breeds such as Black Angus and Wagyu, gourmet burgers and house cocktails.
Steakhouse
Large restaurant-butcher near the Gerland stadium, founded in 1990, specialising in Charolais and Limousin beef sourced directly from abattoirs.
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.
Butcher & supplier
Artisan butcher in the 7th arrondissement since 1986, selling Limousine beef and matured Angus cuts in-store and via an online shop with delivery across 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
Brasserie-style meat restaurant built around a one-kilogram côte de bœuf at a fixed price.
Butcher & supplier · Retail · Wholesale
Historic Marseille butchery dating from 1909, known as a supplier to restaurants, with several shops including one on the Avenue du Prado.
Butcher & supplier
Butcher chain with several Marseille shops offering French breed beef such as Charolais, Salers and Aubrac, as well as Wagyu and bison.
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…
Steakhouse
Long-running late-night meat restaurant behind Cours Julien, established in 2001, serving grilled steaks and rib of beef with bone marrow on wooden boards.
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.
Butcher & supplier
Family butcher-charcutier in Saint-Jérôme dating from 1962 and run over three generations, selling Charolais and Angus beef alongside house charcuterie and its own…
Butcher & supplier
Long-running artisan charcutier-butcher on Rue Breteuil, founded in 1932, making its own charcuterie and ready meals and selling a range of butcher's meats.
Steakhouse
Meat-focused bistro set in a former butcher's shop near Castellane, where chef Laëtitia Visse serves grilled cuts, house charcuterie and offal; listed in the Michelin…
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.
Steakhouse
Marseille branch of the French steakhouse chain Hippopotamus, which has specialised in charcoal-grilled beef since 1968, located in the La Valentine commercial area.
Steakhouse
Smaller-format outpost of Riccardo Giraudi's Monaco-born Beefbar group near the Cours Saleya, serving imported Black Angus and Wagyu cuts.
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 · Retail · Wholesale
Long-established Cimiez butcher, described in local press as one of the most reputed in Nice; Philippe Leto has been named among France's best craft butchers.
Butcher & supplier
Family butcher-charcutier in the old town, known locally as 'Chez Francis', offering a wide range of meats and house charcuterie.
Butcher & supplier
Butcher-caterer on the Corniche with its own ageing cellar for beef.
Steakhouse
Small evening-only steakhouse in the old town that grills beef on Big Green Egg kamados, including tasting boards of cuts from Argentina, Brazil, the USA and Australia.
Steakhouse
Argentine bistro overlooking the port of Nice, grilling Angus cuts such as ribeye, sirloin, skirt and a shared picanha on the parrilla.
Steakhouse
Old-town grill house near Place Saint-François serving Portuguese and Niçois dishes, with grilled beef such as entrecôte and rib of beef alongside grilled fish.
Steakhouse
Seafront grill restaurant on the Promenade des Anglais whose menu lists grilled meats for one or two people and a section of aged cuts.
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
Stone-walled grill restaurant near the Jean-Médecin area with a central open fire where côte de bœuf, onglet and mixed grills are cooked over embers; open seven days a…
Steakhouse
Budget-friendly plancha grill near Nice station serving grilled Angus beef, côte de bœuf and burgers on sharing boards, open daily from noon.
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…
Steakhouse
Central branch of the French steakhouse chain near Place Masséna, grilling French-origin and specialty-breed beef over embers, from entrecôte and T-bone to a roughly 1…
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.
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.
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Local names
Cut names change from country to country. Use the local name at the butcher counter.
Doneness
Final core temperatures after resting, with the words you'll hear on local menus.
| Doneness | Local term | °C | °F |
|---|---|---|---|
| Rare | Bleu | 49–52 °C | 120–125 °F |
| Medium rare | Saignant | 54–57 °C | 130–135 °F |
| Medium | À point | 60–63 °C | 140–145 °F |
| Medium well | À point (bien) | 65–68 °C | 150–155 °F |
| Well done | Bien cuit | 71 °C+ | 160 °F+ |
For businesses in France
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