Who said wolfing down big slabs of good meat was for brut carnivores ? At Bien Ficelé, kid brother of Bien Élevé, another meat haven, meat is enjoyed with refinement and without fingers. Quite normal, since the associates are Arthur et Dimitri, two incarnations of the ideal son-in-law who met on the school benches of Henri IV.
The decor, imagined by Emilie Bonaventure (Rose Bakery, Frenchie) crates a soft ambiance with a bay window, light wood and grey-blue overtones in opposition to the more muscular steakhouses.
From the semi-open kitchen, the team of chef Thibault Eurin (ex Mini Palais, Caillebotte) serves ultra-sourced meats, broiled in order to be even more yummy : tataki of Angus sirloin tip with its reduced juice (€13 €), tartare of smoked Angus beef (€10 ), and let’s not forget their juicy ribs, marinated for hours. Grrr ! As for desserts, the ultra fresh poached peach is absolutely perfect.
We like: the trendy selection of natural and biodynamic wines. Ideal to create a joyful ambiance for a big table of buddies.
Open Wednesday to Sunday, lunch and dinner.
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