We'd add
Our runner-upSteak tartare
Raw beef cut by knife with caper and shallot, frites on the side. The plate for one.
- Cut by hand
- Since 1987
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AI-made picture of the dish, not a house photo
Go here for
Our dish — the plate we'd order here firstCôte de Bœuf
Aged rib of beef, on the bone, to share
Côte de bœuf, the rib steak, hung and aged in the house, then seared hard, with frites. The butcher's cut the house is known for, one to share.
Le Severo
French · butcher bistro · Plaisance, Paris
8 Rue des Plantes, 75014 Paris
A butcher's bistro on rue des Plantes, from a family whose story starts on a farm in the Vosges, ageing its own beef in the house. The card moves with the meat in the cellar.
The proof, in the house's own words
Why the côte de bœuf
Craft
The house prepares and ages every cut itself.
“Nous préparons nous même notre viande et la faisons maturer à notre rythme”
Technique
Rib aged in the house for up to eighty days.
“Le filet peut maturer 30 jours, les côtes de bœuf jusqu'à 80 jours”
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