Where can I find a good beef tartare?

Raw meat lovers often can't resist ordering steak tartare at a restaurant. But where can you find a truly delicious one? Here are ten spots you can't go wrong with.

Mathilde Bourge Published on 26/05/2026 at 14:31

Steak tartare is a classic brasserie dish. This raw meat, sliced by hand or minced, is traditionally prepared with capers, onions, an egg yolk, and other seasonings that may vary depending on the restaurant. The recipe traces its origins to the Tatar horsemen of Central Asia, who would mince horse or mutton after slipping it under their saddles to tenderize it, before eating it raw. Today, of course, the preparation has evolved significantly to meet freshness standards! Here are ten restaurants in France where you can enjoy a delicious steak tartare.

Le Bon Georges, in Paris

Located at the corner of Rue Sainte-Georges and Rue d’Aumale, Le Bon Georges (1 toque) is the kind of neighborhood bistro we love. While the à la carte menu, written on a chalkboard, changes constantly, the dishes are always prepared with high-quality local and seasonal ingredients. Call ahead to find out if the very (very) good steak tartare is on the menu the day you plan to visit! What makes this dish special is that it’s served plain, to preserve the full flavor of the dry-aged meat from farmer-butcher Alexandre Polmard.

Where? 45 rue Saint-Georges, 75009 Paris
See the Gault&Millau review of Le Bon Georges

Le 1, in Nantes

Want to relax with a view of the Loire? Le 1 (1 toque) is the perfect spot for a green escape right in the heart of Nantes. In addition to the lovely tapas menu, one of the must-try dishes is none other than the Charolais beef steak tartare, hand-sliced and prepared at your table. The little extra? You can order it with classic condiments or Italian-style.

Where? 1 rue Olympe de Gouges, 44000 Nantes
See the Gault&Millau review of Le 1

Le Chevillard, in Toulouse

Classic, reliable, and timeless, Le Chevillard is a must-visit bistro in Toulouse. Here you can enjoy excellent onion blood sausage, andouillette, flank steak with shallots, or steak tartare. Note: The menu changes frequently, so be sure to check in advance!

Where? 4 Boulevard Maréchal Leclerc, 31000 Toulouse
See the Gault&Millau review of Le Bistrot du Chevillard

Podium, in Paris

Podium (1 toque) is the bistro created by Stéphane Rotenberg and Glenn Viel in Paris’s 15th arrondissement. It features classic French dishes, reinterpreted in Viel’s signature style, such as hand-chopped steak tartare prepared in the finest tradition. You can then choose your side dish from matchstick fries, sautéed mushrooms with parsley and garlic, or mashed potatoes.

Where? 2 rue Linois, 75015 Paris
See the Gault&Millau review of Podium

Brasserie Georges, in Lyon

La Brasserie Georges (1 toque) offers all the great classics of French cuisine on its menu. In addition to onion soup and andouillette, you can order the famous raw Charolais steak tartare with its condiments, prepared right at your table and served with French fries and a green salad. A show and a feast guaranteed!

Where? 30 Cour de Verdun Perrache, 69002 Lyon
See the Gault&Millau review of Brasserie Georges

Bien Élevé, in Paris

In Paris’s 9th arrondissement, Bien Élevé (1 toque) has established itself as a go-to spot for lovers of high-quality meat, offering a dining experience that’s both bistronomic and straightforward. Here, you’ll enjoy a superb selection of aged meats from dedicated producers. Among the restaurant’s must-try dishes, the Angus beef tartare takes center stage: hand-chopped and served with a free-range egg yolk, mustard pickles, a carrot condiment, and Gorgonzola, it stands out for its balance that’s both rich and well-structured. The dish is rounded out with house-made fries, which enhance the generous and comforting nature of the plate.

Where? 47 rue Richer, 75009 Paris
See the Gault&Millau review of Bien Élevé

Bien Élevé © Dr © DR

La Pie qui Couette, in Nîmes

In the heart of Les Halles de Nîmes, La Pie qui Couette (1 toque) stands out as a lively and generous market-style restaurant, where the menu is shaped by the day’s freshest ingredients. In a friendly atmosphere at the counter, diners come here to share hearty, indulgent dishes crafted around ultra-fresh ingredients. The hand-chopped beef tartare is one of the restaurant’s must-try dishes, with seasoning that varies with the seasons. In winter, a truffle tartare is even offered in this authentic and lively atmosphere. Note that the menu changes very frequently, so be sure to check in advance if you absolutely want to try this dish.

Where? Rue Guizot, 30000 Nîmes
See the Gault&Millau review of La Pie qui Couette

Le Barbier qui fume, in Lille

In Lille, Le Barbier qui fume (1 toque) is a great spot for lovers of meat prepared with character, in a setting that’s halfway between an artisanal butcher shop and a cozy restaurant. Located in Vieux-Lille, this unique spot draws in diners with meats smoked over beechwood. Among the must-try dishes, the hand-cut Antwerp filet tartare stands out: prepared from meat cold-smoked for 72 hours, it has a melt-in-your-mouth texture and a delicately woody flavor, enhanced with mild garlic, crushed pistachios, and Espelette pepper.

Where? 69 rue de la Monnaie, 59000 Lille
See the Gault&Millau review of Le Barbier qui fume

Café de Luce, in Paris

In the heart of Montmartre, Café de Luce embodies the lively and warm spirit of a Parisian bistro, as envisioned by Chef Amandine Chaignot. In a welcoming setting, among neighborhood regulars and passing visitors alike, people come here for simple, generous, and perfectly executed French cuisine. Among the standout dishes, the hand-chopped beef tartare is a sure bet. Prepared with care, it’s served with authentic, crispy fries for an uncompromising classic.

Where? 2 rue des Trois Frères, 75018 Paris
See the Gault&Millau review of the Café de Luce

Mamie Fada, in Angers

In Angers, Mamie Fada turns the traditional bistro on its head with hearty, slightly offbeat cuisine that’s all about enjoyment. Here, the beef tartare is hand-chopped and comes in several versions: classic, as well asa “Breizh” style combining beef and oysters, or a gourmet version with Parmesan crumble and a balsamic vinegar reduction. Everything is served with house-made fries and a signature salad.