Entrecôtes maturées

Normande or Charolaise ribeye, matured, from French organic or Label Rouge farms, with pepper sauce and house fries. The beef for two or more, and our main.

Also on our table

The matured entrecôte to share

Le Bon Georges

French · bistrot bourgeois · Saint-Georges, Paris

45 Rue Saint-Georges, 75009 Paris

Food + wine

Loïc Lobet cooks at this Saint-Georges bistro with Escoffier in mind and names the producers on the daily board. The matured entrecôte, a ribeye steak, shared, is the plate we'd come for.

The proof, in the house's own words

Why the entrecôte

Strong evidence

Craft
Everything made in the bistro's own kitchen.
“entièrement faite maison”
Home page ↗
Technique
Matured ribeye, cut to share.
“Entrecôtes maturées à partager”
Menu ↗
Sourcing
French organic or Label Rouge beef, Normande or Charolaise.
“exclusivement d'origine française et labélisées bio ou label rouge”
Menu ↗

We'd add

Our runner-up

Vol-au-vent

Vol-au-vent, puff pastry filled with mussels, octopus and a fish quenelle in chorizo cream. The plate for the one who isn't sharing beef.

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