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steak frites - near louvre or 16e

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  • 46137 Apr 8, 2009 03:32 AM
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I'm looking for the best steak frites near the louvre or 16th arrondissement - any help is greatly appreciated!!!!

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  1. Le Castiglione, 235 rue St. Honore, has a good steak au poivre/frites at 30E or an incredible steak for two at 65E. Not cheap, I know; but with quality steak, you get what you pay for. There are better places, but not in this area, to my knowledge.

    4 Replies
    1. re: Oakglen

      Not to expand the original post, but are there other restaurants outside of the 16th you'd recommend for steak frites?

      1. re: BeanTownGolfer

        Hi BTG, there are the various Relais spots which only offer steak/frites, five I believe. A cheap cut, but tasty and inexpensive. Then there are the high-end steak houses like Severo, Gourmets des Ternes and maybe a half dozen others that I haven't been to recently. Personally, no one goes to Paris for steak; duck..yes, great seafood.. yes. Steak...no.
        And I mentioned Le Castiglione because it is in the 1st; a short walk from the Louvre.

        Please note, every cafe offers steak/frites, poulet/frites and confit de canard. Go with the duck, IMO.

        1. re: Oakglen

          It depends entirely on where you're coming from. If someone is coming from Ireland, the steaks here are maybe not the most interesting thing. If they're coming from North America, the chance to have pastured beef that really tastes like beef might be interesting.

          1. re: Oakglen

            I'm with Oakglen, France is not the place to have a steak -- only the steak houses he mentions age them enough (Sévero, Ami Louis, Gourmet des Ternes only for the Pièce de boeuf). And as Oakglen says, all the "L'Entrecôte/Le Relais de Venise" have their own version of steak frites which are cheap and mostly interesting for the fries (all you can eat) and their famous sauce. They don't actually are branches of the same chain, but imitations of the original -- I think it might be the one on Porte Maillot but I'm not sure.

            I'm less sure about the confit de canard -- I find it hard to find a good one in Paris, with the crispy fatty skin and the moist meat. Most of the time it is the skin that is mushy and the meat that is dry. And poulet, as everywhere, is too often overcooked and sad.