Who's Next, Bijorhca and Shoppe Object Paris: where to eat after the trade shows?

Every season, Paris hosts several major events dedicated to fashion, jewellery, textiles, accessories and design. Who's Next, Bijorhca, Interfilière Paris and Shoppe Object Paris bring together designers, brands, buyers, craftspeople, suppliers and many other professionals looking to discover the next trends.

The days unfold through business meetings, collection presentations, conversations with partners and miles walked through the trade-show aisles. Then comes the time to sit down—to continue a discussion, meet a client or simply share a proper meal.

At 16 rue La Fayette in Paris's 9th arrondissement, À Côté is a steakhouse specialising in French prime rib to share. It is a Parisian table near the Opéra Garnier and Galeries Lafayette, where the product, the craft and time spent together remain at the heart of the experience.

Paris's leading fashion, jewellery and design events

Essential trade shows for creative professionals

Who's Next brings together the fashion, accessories and lifestyle industries. Bijorhca showcases jewellery, watchmaking and fine-jewellery professionals. Interfilière Paris focuses on materials, sourcing and textile expertise, while Shoppe Object Paris presents a selection dedicated to decoration, gifts and design.

These events offer the opportunity to discover new collections, meet partners and identify the materials, products and trends that will shape the coming seasons.

Paris, a capital of creativity and craftsmanship

Many different profiles cross paths in the aisles: department-store buyers, independent designers, established brands, craftspeople, manufacturers, distributors and suppliers. Each is there to present their work, choose a material, find a partner or prepare what comes next.

Despite the variety of professions, their standards converge: a carefully chosen material, precise technique, a coherent product and expertise that can be seen in the finished result. These qualities also connect their worlds to the kitchen.

From fine material to an exceptional product

Raw material, the starting point of every creation

In fashion, jewellery and design, everything begins with the choice of material. A fabric is selected for its feel, drape and strength. Leather is distinguished by its grain and suppleness. A stone or metal is chosen for its quality, origin and the way it can be worked.

Provenance and traceability matter too. Designers and buyers want to understand production conditions, material composition and suppliers' commitments. The quality of the finished product therefore begins well before the making itself.

Craftsmanship reveals the material

A beautiful material is not enough: it must also be worked well. In a fashion, jewellery or design workshop, cutting, assembly, shaping and finishing all demand precision and consistency.

The same logic applies in the kitchen. Serious craft is not something you proclaim: it shows in the choice of product, the temperature of the plancha, the resting time, the carving and the service.

French beef, a demanding raw material

At À Côté, this attention begins with the meat. The restaurant selects prime ribs from French beef breeds, raised in France on grass and hay—a raw material chosen for its flavour, structure and consistency.

Breed, farming, diet and traceability all play a tangible role on the plate. As with fabric or leather, origin matters. Then comes the craft that allows the material to express itself.

Prime rib, an icon of the French table

A classic that outlives trends

Like certain icons of fashion, prime rib moves through the years without losing its character. It remains a great dish of the French tradition: one whole cut, one table, plates drawn closer and the pleasure of serving yourselves from the centre.

You choose it, wait while it cooks, open a bottle and let the conversation continue. More than any speech, this scene captures the spirit of À Côté.

A cut chosen by weight and cooked with precision

At À Côté, choosing the prime rib is already part of the meal. Each cut is weighed and listed on a chalkboard. Guests choose the one that suits their table and appetite; once selected, it is crossed off the board.

The rib then goes onto the plancha, beginning with its fattiest edge. The natural fat melts. The meat is seared, rested, carved and finished in the oven to the requested doneness. A few minutes later, it arrives at the centre of the table.

A French experience designed for sharing

The prime rib is served with homemade fries, green salad, sauces prepared in-house and bone marrow. All sides are included with the cut at no extra charge.

The bone marrow extends the bistro spirit of the table. The fries go around; so does the Béarnaise. Everyone helps themselves. The meal then finds its natural rhythm: a shared moment suited to a business lunch or dinner after a day at a trade show.

À Côté, a Parisian address for extending the trade-show experience

A steakhouse in the heart of Paris

À Côté is located at 16 rue La Fayette in Paris's 9th arrondissement, close to the Opéra Garnier, Galeries Lafayette, Chaussée d'Antin and the Grands Boulevards.

After the show, this neighbourhood makes it easy to meet partners, extend the day around a table or continue the evening in central Paris.

A table suited to business lunches

Hosting a client, meeting a buyer, having lunch with colleagues: a meal has a different rhythm from the stand or the office. You sit down and choose a rib together. The team advises on its weight, doneness and, if the table wishes, a bottle.

Conversation can then resume in a more relaxed setting, around a dish made to be shared.

Dinner to unwind after a day at the show

After hours of walking and meetings, dinner is a chance to slow down. A rib arrives at the centre; glasses are filled. The table revisits the day's encounters, ideas worth keeping and the next steps.

The setting stays simple and warm: a French table where the meal supports the conversation without taking over.

A French wine cellar for hosting clients and partners

À Côté's cellar holds around 260 exclusively French wines. Bordeaux, Burgundy, Rhône, Loire, Champagne: the team offers guidance based on the chosen rib, the table's tastes and the occasion.

Mark-ups remain measured so the cellar stays alive, bottles keep moving and guests can open fine wines. The idea is not to impress: the wine is there to accompany the prime rib and extend the meal.

Planning a meal during Who's Next, Bijorhca and Shoppe Object Paris

When should you book lunch or dinner?

Trade-show periods bring increased demand to Paris restaurants. For a client lunch, team dinner or table of several guests, booking a few days ahead makes it easier to secure the time you want.

Can teams and clients dine together?

Yes. Prime rib naturally suits small-group meals, client lunches and team tables because it is chosen by weight and shared at the centre.

For larger groups, it is best to contact the restaurant directly so the table and service can be prepared in the right conditions.

How do you reach À Côté from Porte de Versailles?

Who's Next, Bijorhca and the associated trade shows take place at Paris Expo Porte de Versailles. Metro line 12 takes you directly to the 9th arrondissement. From Notre-Dame-de-Lorette, À Côté is a short walk away.

Just minutes from the Opéra Garnier and Galeries Lafayette, the restaurant becomes a central meeting point for partners and for continuing the day's conversations after the shows.

From creative craft to culinary expertise

In fashion, jewellery, design and cooking alike, everything begins with a carefully chosen material. Then come precision, technique and time.

After a day devoted to collections and trends, À Côté invites professionals to discover another craft and a French tradition: choosing a prime rib by weight, watching the technique, opening a bottle and sharing the dish at the centre of the table.

It is a simple way to continue discussions, host clients or end the day over a meal that leaves room for conversation.