Max Kitchen
Il y a 4 jours
Had an absolutely incredible meal here with my wife on the first night of our trip to Paris. This is how a restaurant should be, do one thing and do it well. Simplicity at its finest. Service was excellent too.
+33 7 89 31 28 92
À Côté
PARIS 9
Rue La Fayette
A table with character
Closed
Opens at 12:00 PM
PARIS 9
Rue La Fayette
À Côté
Ten years of sharing, all around the prime rib.
Closed
Opens at 12:00 PM
A masterpiece cut,
the prime rib to share
Your Parisian address, made for lovers of exceptional beef. 100% French beef breeds, raised exclusively on grass and hay (grass-fed).
« The best
prime rib
in Paris. »
The trust of our guests, over time
À Côté moves forward with the same standard:
to welcome, to serve and to bring a true moment at the table to life.
Google reviews
4.9
Ita
Il y a 6 jours
Très bon concept de restaurant où l'on choisit sa côte en fonction de sa faim et du nombre de personnes attablées. Cuissons parfaites, de la viande comme de l'os à moelle et des frites maison...
Martina Miklošić
Il y a 1 semaine
À Côté is a wonderful French restaurant with amazing ribeye steaks. The staff were extremely kind and attentive — we truly felt like at home. The value for money is absolutely worth it, and their wine selection is one of the...
Max Kitchen
Il y a 4 jours
Had an absolutely incredible meal here with my wife on the first night of our trip to Paris. This is how a restaurant should be, do one thing and do it well. Simplicity at its finest. Service was excellent too.
Ita
Il y a 6 jours
Très bon concept de restaurant où l'on choisit sa côte en fonction de sa faim et du nombre de personnes attablées. Cuissons parfaites, de la viande comme de l'os à moelle et des frites maison...
Martina Miklošić
Il y a 1 semaine
À Côté is a wonderful French restaurant with amazing ribeye steaks. The staff were extremely kind and attentive — we truly felt like at home. The value for money is absolutely worth it, and their wine selection is one of the...
The taste of the essential
A short, fully homemade menu. Traditional starters, a signature cut offered by available weight at service time, characterful cheeses and desserts following the chef's inspiration.
Must-have starters
Homemade terrine
Basque Country sardinillas
Semi-cooked duck foie gras
One signature dish to share
Rare prime rib served with a bone marrow and homemade sauces: béarnaise, roquefort and pepper, with homemade fries and a young-shoots salad.
Aged cheeses
Camembert, Comté, Roquefort and green salad.
Indulgent desserts
Chocolate cake with yoghurt ice cream and salted butter caramel
Creamy mascarpone cheesecake with red berry coulis
Thin apple tart, lightly warmed, with vanilla ice cream
Pistachio crème brûlée.
Master of the flame
Chef Daouda
His cooking is not about tricks. It's a cuisine of precision. The plancha must be at the right temperature. The fat must melt and feed the meat. The crust must form without burning. The resting must do its work. The finish must respect the doneness requested.
It is in this mastery that much of the À Côté experience plays out: a prime rib well seared, juicy, generous, with that Maillard crust that makes your mouth water before the first bite.
« A great prime rib is fire, time and respect. You must know how to sear it, but also know how to leave it alone. »
Restaurant manager
François
At À Côté, service is part of the meal. It's never too noticeable, yet it matters at every moment. François embodies this idea: a precise welcome, discreet attention, a dining room run with calm, and that rare ability to recognise guests, their habits and their wishes.
« Good service is knowing how to be there at the right moment, with the right gesture, without ever taking the guest's place. »
Here we drink & eat well all day long 
Bourgeois-Diaz Denogent Clos des B Vacheron La Pousse d'Or Pacalet La Bégude Marlène Soria Desjourneys Armand Heitz René Bouvier Thierry et Pascale Matrot Peyre-Rose Trevallon Clos de la Bonnette Monier-Perréol Yann Chave Beaucastel Richaud Clos des Fées The cellar
A French selection
with character.
From classified grands crus to more confidential wines
Conceived as a natural extension of the table, the cellar brings together more than 260 French red and white wines. You'll find Grands Crus Classés since 1855 as well as prestige wines, rare bottles and organic cuvées chosen with care. A selection that pairs with the prime rib just right, while making room for grand occasions as much as for more confidential discoveries.
See the wine list
To begin, to celebrate or to linger
Champagnes
and digestifs
Carefully chosen champagnes can open the meal, while a selection of vintage armagnacs signs off its final notes. A way to prolong the pleasure with the same standard.
See the champagne & spirits list
The art of welcome
a service
A welcome valued for its precision, its presence and its naturalness.
The team makes sure the meal runs smoothly, guides your choices, advises with precision and shapes that convivial atmosphere guests appreciate and remember. A quality of presence that fully builds the house's reputation.
conviviality
a chef's table
A space dedicated to groups.
Away from the main dining room, À Côté keeps a chef's table for your group meals. Designed as a space apart, it lets you gather more freely, in a setting both warm and more private.
a place to share
Every table,
a story.
A setting that invites you to linger, an address you keep coming back to.
À Côté's air-conditioned dining room carries ten years of memorable meals. A place where time passes differently, between the clink of glasses, the heat of the plancha and the shared pleasure of a fine table.
Services & access
16 rue la Fayette, Paris 9
Between the Opéra Garnier and the Galeries Lafayette. Metro exit just steps away. Covered car parks nearby.
- Opening hours
- Tuesday → Saturday · 12–2 PM and 7–10:30 PM
- Phone
- 07 89 31 28 92
- Accessibility
- Ramp and accessible WC
- Metro
- Chaussée d'Antin · Opéra · Le Peletier
- Bus
- 32, 45, 52
- RER
- A · Auber / RoissyBus · Opéra
- Parking
- Q-Park Meyerbeer Opéra · Interparking Chauchat Drouot · Indigo Paris Haussmann
Book
For up to 8 guests, booking is done online in one click. Beyond that, please contact us by phone so we can prepare your welcome in the best conditions.
+33 7 89 31 28 92
Plan your visit
Your questions,
our answers.
How do you cook your prime rib?
We cook our prime rib simply, with no added fat, no salt, no pepper to start. The meat must first speak for itself. The rib is laid on a very hot plancha, first on its fattiest edge. The fat starts to melt gently, then we sear each side in this natural fat. The rib doesn't move: this is how a beautiful golden, deep, almost caramelised crust forms. This is the famous Maillard reaction, the one that gives the meat that grilled, mouth-watering, irresistible taste. Then the rib rests. This time is essential: it lets the juices spread through the meat and the piece gain tenderness. At service time, we carve it, plate it in a cast-iron pan, then it spends a few minutes in a very hot oven at 240 °C just to warm it through. The result we look for is simple: a well-marked crust, juicy meat, melted fat, flavour, and that smell of grilled prime rib that reaches the table before the dish itself.
Where is the À Côté restaurant?
À Côté is located at 16 rue La Fayette, in the 9th arrondissement of Paris. The restaurant is just behind the Opéra Garnier, near the Galeries Lafayette.
View on Google MapsWhere does your meat come from?
À Côté works exclusively with French meats from beef breeds. Our animals are raised, fed and slaughtered in France. They are grass- and hay-fed, what the Anglo-Saxons call grass-fed beef. It's an essential choice for us, because feed, farming and origin are found directly in the taste of the meat. We look for a prime rib that is tender, generous, with character, fat, juice and that depth found in fine French meats. For us, a good prime rib begins first in the meadows, with well-raised animals and a supply chain we know.
A question?
Contact us
Group booking, private hire, information request: write to us and we'll get back to you quickly.
Or call us
07 89 31 28 92Our shared moments on Instagram
« Every day, the ribs are weighed then chalked up on a board. A simple, living ritual that's already part of the pleasure of the table. »
View the profile
