Holidays in Paris: where to eat a rib of beef near the Opéra?

A trip to Paris is also about the pleasures of the table. After a day walking the streets of the capital, visiting its monuments or exploring its department stores, there's nothing like a generous meal at a true Parisian address.

For travellers passing through who love a fine cut of meat, the rib of beef is a particularly enticing discovery. It offers all the qualities you look for in an excellent steakhouse in the 9th arrondissement — flavourful meat, precise cooking and indulgent sides — while proposing another way to experience the meal, more French and firmly turned towards sharing.

Rather than looking for a simple steakhouse near the Opéra to find familiar landmarks, sitting down at À Côté means living a unique local experience. Located on rue La Fayette, near the Opéra Garnier and the Galeries Lafayette, À Côté places this iconic cut at the heart of its identity. A warm address to discover during your holidays in Paris, whether you travel as a couple, with family or with friends.

Where to eat a rib of beef during a stay in Paris?

An iconic cut of French cuisine

The rib of beef holds a special place in the French culinary tradition. Generous, flavourful and designed to be shared, it immediately evokes large tables, meals that take their time and the pleasure of a fine product served without needless artifice.

For international visitors, it also represents another way to discover meat in Paris. The cut is chosen by weight, cooked whole, then shared in the centre of the table. This way of enjoying it gives the meal a more convivial dimension, faithful to the spirit of French houses.

The rib of beef appeals as much through its taste as through everything it creates around it: the choice of doneness, the homemade sides, the wine, the service and the time spent together. That is what makes it a strong speciality for those who want a real dining experience during their stay in Paris.

French "grass-fed" beef chosen for its quality

À Côté works with French meat from beef breeds, from animals raised in France and fed on grass and hay. This natural diet, which meets the high standards of "grass-fed" beef, means we can offer meat that is generous, juicy and naturally rich in flavour.

Known for their balance between tenderness and character, these French beef breeds fully match our vision of the rib of beef: a fine cut from respectful farming, minimally processed, whose quality is expressed simply through precise cooking.

For travellers looking for a good steakhouse in Paris — and especially North American enthusiasts attentive to the quality of grass-fed beef — this choice is a chance to discover French expertise rooted in the product's origin, its traceability and respect for the animal.

A generous dish designed for sharing

The rib of beef is best enjoyed when it arrives in the centre of the table. Chosen by weight, it is designed to be shared between two or more, with generous portions that let everyone fully enjoy the cut.

It is served with homemade fries, a green salad, a bone marrow and several sauces prepared on site, at no extra charge. Each element complements the meat and makes for a complete, indulgent and convivial meal.

This simple, legible format avoids adding options at every stage of the meal. Everything is already there to accompany the cut and give the table a genuine sense of generosity. For visitors discovering French cuisine in Paris, it's a direct way to enjoy a warm and abundant meal.

The bone marrow, an indulgent signature of the house

Served with a rib of beef, the bone marrow brings a particularly generous dimension to the meal. Its melting texture and very French character make it a side dish in its own right, far more memorable than a simple garnish.

For many international visitors, it's also a discovery. Bone marrow evokes sincere bistro cooking, attached to the product and to the pleasure of the table. It naturally accompanies the meat, extends its flavours and reinforces the identity of a meal built around sharing.

Offered at no extra charge with the rib of beef, it illustrates our wish to serve a complete plate, where every element truly has its place.

An experience designed for meat lovers

For lovers of ribeye, steak and fine cuts of beef

Travellers used to thick, bone-in cuts of beef will find in the rib of beef everything they appreciate in a great North American steakhouse: a juicy texture, precise cooking, a beautiful grilled crust and generous portions.

The French rib of beef nevertheless has its own strengths. From farming based mainly on grass (grass-fed), the meat offers deeper, more authentic aromas and an assertive flavour profile, different from grain-fed meats. What's more, it is chosen by weight, cooked whole, then shared in the centre of the table. Every guest thus enjoys the same cut and the sides served around it, in a more collective spirit than a steak ordered individually.

For visitors looking for a steakhouse in Paris 9 or an excellent meat address near the Opéra, this speciality is a familiar landmark while offering another way to savour beef in Paris.

Another way to enjoy beef in Paris

The meal begins with the choice of the rib. Each day, the available cuts are weighed, then their weight is chalked up on a board presented in the dining room. The team then recommends the rib best suited to the number of guests and their appetite.

Once the cut is chosen, it is crossed off the board before going to the kitchen. This simple ritual immediately gives the meal a livelier dimension. The selected rib becomes the table's own, almost like a trophy you look forward to discovering.

The meat is then cooked whole, left to rest, carved and served in a cast-iron pan. Placed in the centre of the table, it invites everyone to help themselves and enjoy the meal at their own pace. This way of presenting the meat reflects a certain idea of the French table, where the dish naturally becomes a moment of sharing.

Doneness to suit everyone's preferences

Cooking habits can vary from one culture to another. The team therefore takes the time to ask each table about their preferences and to recommend the doneness best suited to this thick cut.

"Saignant" is generally close to what English speakers call "rare" or "medium rare", while "à point" corresponds more to "medium". For a rib of beef, a doneness between rare and medium often preserves the juices and the tenderness of the meat, while letting the fat melt enough to reveal its flavours.

When two people want to share the same rib with different donenesses, some pieces can also be taken back to the kitchen. Everyone thus gets the doneness they enjoy, without giving up the pleasure of sharing one and the same cut.

Mastered cooking, from plancha to oven

The rib of beef is seared on a very hot plancha, with no added fat. It is first laid on its fattiest edge so its natural fat begins to melt. Each side is then seared in this fat to form a golden, flavourful crust.

After this first cooking, the cut rests so its juices spread through the meat. It is then carved, set in a cast-iron pan, and passed for a few minutes through a very hot oven before being served.

This method gives meat that is well marked on the outside, juicy at the centre and even in its cooking. For lovers of fine cuts of beef, it offers that sought-after balance between a grilled surface, a tender texture and real depth of flavour.

Service that guides without imposing

Discovering a French rib of beef stays simple, even when you know little about the habits of Parisian restaurants. The team guides every table in choosing the weight, the doneness, the sauces and the wine, taking into account everyone's wishes and appetite.

The service aims to be attentive, natural and approachable. It lets visitors ask their questions, understand how the cut is served and enjoy the meal without having to master all the sometimes daunting codes of the French table.

This presence is fully part of the experience. It provides landmarks without imposing rules and lets everyone discover the house speciality at their own pace.

A French experience to live during a holiday in Paris

Rediscovering the pleasure of a good steak at a true Parisian table

For many travellers, eating a fine cut of meat is naturally one of the pleasures of a trip. À Côté lets you rediscover that indulgence in the setting of an authentic Parisian table, with a French speciality served in a warm and convivial spirit.

The rib of beef brings together several elements familiar to grill lovers: a thick cut, a marked sear, generous sauces and comforting sides. Yet the experience keeps a fully French identity, carried by the choice on the board, the sharing in the centre of the table, the bone marrow and a cellar devoted exclusively to French wines.

The meal thus becomes an ideal meeting point between tastes you already know and another culture of meat. A way to treat yourself while discovering the customs of a real Parisian table.

A warm Parisian house, without excessive formality

The atmosphere at À Côté takes up the spirit of a Parisian bistro-brasserie: a lively dining room, an attentive team and the pleasure of hosting without needless ceremony.

You can come as a couple, with family, with friends or with a larger group. Children are welcome and the team adapts its advice to the number of people as much as to different appetites.

This atmosphere lets you enjoy an authentic French experience without fearing an overly stiff setting. The quality of the product and of the service stays at the centre of the meal, in an atmosphere where everyone can quickly feel at ease.

An address frequented by Parisians and travellers alike

Discovering Paris also means finding the addresses where locals genuinely like to gather. À Côté welcomes a varied crowd of neighbourhood employees, families, couples, groups of friends and visitors passing through.

This diversity gives the dining room a lively, natural atmosphere. The restaurant is fully part of the life of the 9th arrondissement, far from an experience designed exclusively for traditional tourist circuits.

For a traveller passing through, it's a chance to discover a Parisian address through its speciality, but also through its rhythm, its welcome and the local clientele that brings it to life every day.

An address to add to your stay near the Opéra

Rue La Fayette, between the Opéra Garnier and the Galeries Lafayette

À Côté is located at 16 rue La Fayette, in the 9th arrondissement of Paris. The restaurant is close to the Opéra Garnier, the Galeries Lafayette, boulevard Haussmann and the department stores.

This location makes it easy to fit the restaurant into a holiday day. You can have lunch after a morning of shopping, dinner after a visit to the Opéra, or meet up before an evening at one of the neighbourhood's many theatres.

Rue La Fayette is therefore a practical meeting point for those looking for a steakhouse near the Opéra, in a central and very lively part of Paris.

A generous break after a day in the capital

A day in Paris often means several kilometres of walking, visits and long hours spent exploring the city. Sitting down around a rib of beef lets you slow the pace and fully enjoy a proper meal.

The generosity of the cut, the included sides and the attentive service offer a comforting break after a day in the capital. The meal can extend around a dessert, a French wine or a digestif, as you wish.

This indulgent interlude fits easily into a stay, whether as a lunch planned between two visits or a dinner to round off the day in style.

An experience suited to couples, families and groups

The rib of beef lends itself particularly well to travelling in a group. It can be shared between two at a dinner for a couple, as a family with children or around a large table with friends.

The team recommends the most fitting weight according to the number of guests. For two people, a rib between 900 grams and 1.2 kilograms is generally suitable, taking into account the bone, the sides and everyone's appetite.

Groups can also be hosted in a more private space, away from the main dining room. For bookings of more than eight people, a direct conversation with the restaurant lets us prepare the table and organise your visit in the best conditions.

A French cellar to accompany the experience

More than 260 French wines

The cellar brings together more than 260 references from the different French wine regions. Bordeaux, Burgundy, the Rhône Valley, the Loire, Provence, Alsace or Champagne let you discover a great diversity of grape varieties and styles.

The selection gathers wines for pleasure, organic cuvées, rare bottles, prestige wines and grands crus classés. Each table can thus choose a pairing suited to their tastes, their budget and the moment they're after.

For travellers who know little about French wines, the team is available to explain the specifics of the different regions and suggest a bottle able to accompany the rib of beef with balance.

A pairing recommended according to the table's tastes

A rib of beef often pairs with a structured red wine, with fruit, depth and a fine length on the palate. A Bordeaux, a Burgundy, a Rhône or a Loire wine can offer a very different pairing depending on the style you're after.

The best choice nevertheless remains the one that matches the guests' tastes. Some will enjoy a powerful wine, while others will look for more freshness, finesse or roundness.

Wine enriches the experience, but it remains an optional pleasure. Guests who don't drink alcohol can naturally enjoy the meal and ask for advice on the alternatives available in the dining room.

Champagnes and digestifs to open or extend the meal

A selection of champagnes lets you start the meal on a fresher note, or celebrate a special occasion during a stay in Paris.

At the end of the meal, vintage Armagnacs, cognacs, Chartreuses, whiskies and other spirits naturally extend the moment. These references give another dimension to the last minutes spent at the table, when the conversation continues after dessert.

From the first glass to the last notes of the meal, the drinks list accompanies the experience with the same care given to the meat and the service.

Labor Day in Paris: celebrating the end of summer around a rib of beef

A warm dinner idea for travellers passing through

Labor Day traditionally marks the end of summer across the Atlantic. For travellers in Paris at that time, this iconic day can become the perfect occasion to discover another way of celebrating around a superb cut of meat.

Sharing a French rib of beef brings back the conviviality inseparable from this holiday, while enjoying the warm codes of a Parisian table. The meat, the homemade fries, the sauces and the bone marrow make up a generous meal, particularly suited to a reunion dinner with friends or family.

This experience creates a natural link between a convivial tradition turned towards sharing and a French speciality served in the centre of the table.

Booking for Labor Day in Paris

Labor Day falls on 7 September 2026. For travellers in Paris at that time, booking is strongly recommended, particularly for couples, families and groups who want to organise their dinner in advance.

The restaurant sits in a very central neighbourhood, convenient for extending a day spent around the Opéra, the Galeries Lafayette or the Grands Boulevards. Bookings can be made directly online for up to eight people. For larger groups, it's best to contact the restaurant by phone.

Booking ahead also lets you mention any particular requests and prepare your table's welcome in the best conditions.

The details that make À Côté an address to remember

The ritual of the board

Choosing the rib on the board is one of the most memorable moments of the meal. The available cuts are presented with their weight and disappear from the selection as the service goes on.

When a rib is chosen, it is crossed off by the waiter, like a trophy now reserved for the table. This simple gesture gives the choice of meat a very concrete character and creates a memorable story to tell after the meal.

Sides included and prepared on site

The rib of beef is served with homemade fries, a green salad, several sauces and a bone marrow, at no extra charge. The table therefore has everything it needs from the start to fully enjoy the cut.

This generosity keeps the offer clear and avoids adding each side separately. It also matches the spirit of the meal: a rib in the centre, sides to share and the pleasure of helping yourself as you like.

Service that builds the reputation of the house

The service accompanies the meal from the choice of the cut to the last glass. Advice on the weight, the doneness and the wine lets every table enjoy an experience perfectly suited to their tastes.

This attention stays natural, without turning the meal into an overly formal experience. It is one of the qualities guests regularly appreciate and it contributes to the reputation of the house.

Practical information to plan your visit

How to reach À Côté from the Opéra Garnier?

The restaurant is at 16 rue La Fayette, a few minutes from the Opéra Garnier and the Galeries Lafayette. It is easily accessible from the Opéra, Chaussée d'Antin – La Fayette and Le Peletier stations, as well as from Auber station served by the RER A.

Several bus lines also run through the neighbourhood. For guests coming by car, various public car parks are available in the immediate vicinity.

Should you book before coming?

Booking is recommended, particularly in the evening, during holiday periods and as Labor Day approaches. It guarantees more comfort and lets the restaurant anticipate your table's requests as well as possible.

Online bookings are possible for up to eight people. For larger groups, please contact the team directly by phone.

What weight should you order?

For two people, a rib between 900 grams and 1.2 kilograms is generally recommended. For three people, a cut of around 1.3 to 1.6 kilograms can be suitable.

These indications remain guidelines. The team adapts its advice to the guests' appetite, to the starters ordered and to the room each person wants to keep for dessert.

Can you come with children?

Families are welcome. The rib of beef is easy to share with children and the team helps parents choose the most suitable weight for the table.

The homemade fries, the sauces and the convivial presentation of the dish let everyone build their plate to their own preferences.

A Parisian address to add to your stay

For travellers who love fine cuts of meat, the rib of beef offers a particularly French way to rediscover these indulgences during a stay in Paris.

The quality of French grass-fed beef, the choice on the board, the plancha searing, the homemade sides, the bone marrow, the cellar and the attentive service make up a complete experience, designed for sharing.

Located on rue La Fayette, near the Opéra Garnier and the Galeries Lafayette, À Côté fits easily into a holiday day in the capital. An address where you come to discover a French speciality, take the time to eat well and leave with a real memory of a Parisian table.