The cut
Where to share a côte de bœuf with friends in Paris?
By À Côté ·
In Paris, some meals naturally call for sharing. Dinner with friends, an evening that lingers, a bottle opened without watching the clock and a dish in the centre of the table are often all it takes to create a memorable moment. Côte de bœuf is one of those dishes that immediately sets the mood. Generous, convivial and made to be shared, it gives the meal a sense of togetherness that goes far beyond the plate.
In the 9th arrondissement, near the Opéra Garnier and Galeries Lafayette, À Côté has made this the heart of its identity. The restaurant brings together French beef, precise cooking and a côte de bœuf served in the middle of the table, in the spirit of a welcoming Parisian bistro.
Paris, a city made for gathering around the table
Paris is also discovered around a table. After a day at work, a visit, a shopping trip or simply for the pleasure of getting together, dinner with friends remains one of the best ways to enjoy the city. The Opéra and Grands Boulevards neighbourhood is particularly well suited to these gatherings: central, lively and easy to reach.
This is where À Côté welcomes its guests, at 16 rue La Fayette. The restaurant is a natural meeting point for anyone wanting to share a generous meal before continuing their evening in Paris.
À Côté, a steakhouse made for sharing
À Côté is, above all, a steakhouse. It has the spirit of a welcoming Parisian bistro, with a French wine cellar, attentive service and a speciality that brings everyone together: côte de bœuf to share.
The meal begins with choosing the cut. The available ribs of beef are weighed and listed on a slate. Guests choose the one that best suits the number of people and their appetites. Once selected, it is crossed off and reserved for the table. This simple ritual already creates something shared before the beef even arrives.
Côte de bœuf, a naturally convivial dish
Côte de bœuf lends itself particularly well to meals with friends because it is not something everyone eats separately. It arrives in the centre, is carved and shared, and naturally invites guests to help themselves from the same dish.
At À Côté, it comes with homemade fries, a green salad, several sauces and a marrow bone. Everyone puts together their own plate, takes another piece, shares the sides and lets the meal unfold at its own pace. This way of eating immediately brings more life to the table and makes the dish part of the conversation.
French beef chosen with care
Before the sharing comes the ingredient. À Côté works with Limousin beef raised in France and fed on grass and hay. Origin, breed and feed already give the cut an identity before it is cooked.
Then comes the craft. The rib of beef is seared on a hot plancha, rested, carved and finished in the oven to reach the requested doneness. The know-how shows in these steps, in the consistency of the gestures and in the respect for the ingredient.
Cooking that respects everyone's tastes
Sharing a côte de bœuf with friends sometimes means accommodating different preferences. Some like it rare, others more well done. The team helps the table choose the doneness and can offer advice based on the selected cut.
When needed, some pieces can also be returned to the kitchen for further cooking. The idea is simple: keep the pleasure of sharing the same rib of beef while respecting everyone's tastes.
A French tradition experienced together
Côte de bœuf holds a special place in French dining. It evokes leisurely meals, large gatherings and the pleasure of sharing a fine cut rather than simply ordering individual portions.
At À Côté, this tradition runs through the whole meal: the French beef, plancha cooking, homemade sides, wine cellar and service. Nothing is added artificially to create a French atmosphere. It comes naturally from the way the food is cooked and served, and the way guests are welcomed.
Sides that extend the pleasure of sharing
Sharing is not just about the beef. The sides are part of the meal too and naturally make their way around the table. Homemade fries, salad, sauces and the marrow bone are served with the côte de bœuf, complementing the cut without taking it out of the spotlight.
The marrow bone brings a particularly French, indulgent touch. Its melting texture and deeper flavour naturally extend the flavours of the beef and add something else to share.
A bottle to accompany the conversation
Dinner with friends sometimes lingers over a bottle of wine. The cellar at À Côté brings together a selection of French wines chosen to complement both the beef and the time spent at the table.
Bordeaux, Burgundy, the Rhône, the Loire or Champagne offer choices to suit the group's tastes, budget and mood. Wine is never a requirement, but it can naturally extend the meal when the conversation takes its time.
What weight of côte de bœuf should you choose with friends?
The weight depends on the number of guests and everyone's appetite. For two people, a rib of beef weighing around 900 grams to 1.2 kilograms can generally be suitable. For three or four people, a larger cut will often be more appropriate.
The team advises the table directly when choosing from the slate. That is also the benefit of this approach: selecting a cut that really suits the group rather than a fixed format.
A central place to meet friends in Paris
À Côté is at 16 rue La Fayette, in Paris's 9th arrondissement, near the Opéra Garnier, Galeries Lafayette and Grands Boulevards. This central location makes the restaurant easy to reach from different parts of the city.
You can come after work, after a day spent in the centre or before continuing your evening. The restaurant is an easy, convivial place to bring a group together over a generous meal.
A table, a côte de bœuf, some friends
A good dinner with friends does not always need much. Sometimes all it takes is a table where you feel at home, a fine cut of beef, a few sides to share, a bottle if you feel like it and, above all, time to enjoy the moment.
At À Côté, côte de bœuf naturally creates this atmosphere. You choose it together, it arrives in the centre of the table, then everyone helps themselves as the conversation continues.
Discover a French Tradition. Share a Côte de Bœuf.
