The journal
The À Côté journal
Our stories around côte de bœuf, wine and the table — behind the scenes, tips and good addresses.
The cut
Why choose French grass-fed beef?
Origin, beef breeds, a grass-based diet and cooking: the criteria that give French prime rib its texture, structure and flavour.
· 6 min read
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Paris
Who's Next, Bijorhca and Shoppe Object Paris: where to eat after the trade shows?
After the shows, meet clients and partners over a French prime rib to share on rue La Fayette, near the Opéra Garnier.
· 6 min read
Paris
Holidays in Paris: where to eat a rib of beef near the Opéra?
On rue La Fayette, between the Opéra Garnier and the Galeries Lafayette: the prime rib to share as a true French dining experience. An address to add to your stay — Labor Day included.
· 17 min read
The place
Steakhouse in Paris's 9th arrondissement: our address on rue La Fayette
A central, lively neighbourhood, a clear speciality and a cellar of over 260 wines: what makes À Côté a meat address apart in the 9th arrondissement.
· 8 min read
The cut
Where to eat a great côte de bœuf in Paris
Not all restaurants are created equal: meat origin, cooking, wine pairing, atmosphere. How to recognise a great côte de bœuf in Paris — and why À Côté is the address to remember.
· 6 min read
