Author: Nicolas Barriere

Breakfast at Beef

Posted on by Nicolas Barriere in
Anglais
As of July 10, 2025, Le Beef Steakhouse Brasserie launches its low-cost breakfasts. Whether in our airy indoor dining room or on our sunny terrace, you’ll be able to enjoy our different breakfast formulas with home-pressed fruit juice drinks: Express breakfast €4.90: 1 espresso + croissant or pain au chocolat French breakfast 7.90 € : […]

Le Beef Steakhouse: acclaimed by Gault & Millau

Posted on by Nicolas Barriere in
Anglais
Le Beef Steakhouse : Double consécration par Gault & Millau
The teams at Le Beef Steakhouse are extremely proud to announce the double consecration of their restaurants by the famous gastronomic guide Gault & Millau. Beef Steakhouse Marais, located at 33 rue des Rosiers in Paris’s 4th arrondissement, has been selected by the guide’s experts to feature in their 2024 edition. Generous, tasty cuisine The […]

The secrets behind Beef Restaurant’s selection of the best meat suppliers

Posted on by Nicolas Barriere in
Anglais, best meat
At Beef Restaurant, we know that meat quality is essential to delivering an exceptional dining experience to our customers. That’s why we only work with suppliers who share our commitment to quality and sustainability. We source responsibly raised, antibiotic- and hormone-free meats. However, finding the best meat suppliers is no easy task. That’s why we […]

The history of steak

Posted on by Nicolas Barriere in
Anglais
Steak
Steak is a grilled or pan-fried meat dish that is popular in many cultures around the world. It is made from a slice of meat from beef, horse, pork or other animals. The origins of steak The origins of steak go back to prehistoric times. Early humans hunted and ate animal meat, including beef. They […]

The different ways of cooking meat

Posted on by Nicolas Barriere in
Anglais
Les différentes façons de cuisiner la viande
Meat is a versatile food that can be cooked in many different ways. The type of meat you choose, the cooking method you use and the seasonings you add can all affect the flavor and texture of the meat. At Beef Steakhouse we bake or pan-fry our meat. Here are some of the most common […]

Wagyu beef, an exceptional meat

Posted on by Nicolas Barriere in
Anglais
Le boeuf Wagyu une viande d'exception
Wagyu beef, also known as Japanese beef, is a breed of cattle native to Japan. It is renowned for its tender, flavorful, marbled meat. Wagyu is considered one of the world’s finest meats, and is often sold at exorbitant prices. There are four breeds of Wagyu: Tajima-gyu, Shimane-gyu, Kumamoto-gyu and Matsusaka-gyu. The Tajima-gyu breed is […]

Le Beef Steakhouse, the best fries in the Marais?

Posted on by Nicolas Barriere in
Anglais
Le Beef Steakhouse le migliori patatine fritte del Marais?
At Le Beef, 33, rue des Rosiers, 75004, right in the heart of the Marais, we’re big specialists in crispy home fries. Unlike most restaurants, we think it’s vital to make home fries, which we prepare every morning. No frozen chips, no pickled chips, just fresh chips made from the famous Agria potato. The Agria […]

The History of the Brasserie in France

Posted on by Nicolas Barriere in
Anglais, Histoire
L’Histoire de la Brasserie en France
There’s no denying that the brasserie tradition is an integral part of French gastronomy. But what’s the difference between a brasserie and a restaurant? The brasserie is a type of establishment offering a wide variety of traditional cuisine, representative of many regions of France. It is distinguished by a slightly less formal service than a […]

The Marais’ brasseries: an experience not to be missed

Posted on by Nicolas Barriere in
Anglais
Amis prenant l’apéro dans une brasserie du Marais
Every day, thousands of strollers, tourists and Parisians in search of authenticity stroll through the Marais. Nestled between cobbled streets, private mansions and art galleries, this historic district is brimming with good places to eat. Among them, the brasseries of the Marais occupy a place of choice and offer much more than a simple meal. […]