Au Bœuf Couronné

The last of the meat houses that grew up around the La Villette slaughterhouses, still serving French beef by the cut.

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By Hugo Ledger · Steakpedia editorial voice · Who writes

How to book

Book on SevenRooms ↗Map ↗

Booking link from the restaurant’s own website, checked Nov. 1, 2026.

Why go

In 1932 a restaurant called Edon, one of several meat houses that had grown up around the La Villette slaughterhouses, was renamed Au Bœuf Couronné. The slaughterhouses opened in 1867 and closed in 1974; of the houses that fed the cattle dealers and butchers, this is the one still operating, according to the hotel's 2017 press release, and the house calls itself one of the oldest meat restaurants in Paris. The Joulie family, already owners of several Paris brasseries, took it over in 2002. Today it faces the Philharmonie de Paris, and its menu keeps the old trade in its headings: a section called "Les historiques des Maquignons de la Villette," a steak for the market agents and a chateaubriand for the "bidochards."

What to order

Côte de bœuf grillée Villette (bone-in rib), 1,200 g / 2.6 lb for two
Chateaubriand des bidochards, 700 g / 25 oz for two
Entrecôte persillée (rib-eye), 300 g / 11 oz

Aged20 days, dry

Not published: fire, breed, grade, price, year opened.

01What to order

Côte de bœuf grillée Villette (bone-in rib), 1,200 g / 2.6 lb for two€89 on the autumn-winter 2026–2027 menu, with pommes soufflées.
Chateaubriand des bidochards, 700 g / 25 oz for two€87, the thick center of the filet, also with pommes soufflées.
Entrecôte persillée (rib-eye), 300 g / 11 oz€34.50 with chips; The Infatuation names the 300 g / 11 oz entrecôte in its October 2026 guide.
Pavé des mandataires (filet steak), 250 g / 9 oz€37.50, cut from the filet.
Onglet (hanger steak) with confit shallots, 300 g / 11 oz€27; a smaller onglet is €23 on the "petite faim" list.
Bavette d'aloyau (flank), 250 g / 9 oz€25, the lowest-priced of the historic cuts.

02The beef

The current menu states it plainly: the cuts are chosen from cows raised in France and aged 20 days at the house's butcher. The house speaks of twelve cuts of beef, and The Infatuation, in October 2026, described twelve cuts of dry-aged French beef, the rib for two shown whole before it is carved; the menu itself says "maturés" without saying dry. Each piece comes with béarnaise or old-style mustard. No source names the breed or the butcher, and a 2017 review by Gilles Pudlowski identified an Angus T-bone that the current menu no longer lists.

03The fire

The menu calls the côte "grillée" and the restaurant groups its steaks under a grill section. No source names the fuel or describes the grill.

04The story

Construction of the La Villette slaughterhouses began in 1858 under Haussmann, and around their 55 hectares grew a ring of meat restaurants: La Ferme de la Villette, Dagorno, Le Cochon d'Or, Le Mouton de la Villette and Edon, which took the name Au Bœuf Couronné in 1932. After the slaughterhouses closed in 1974, the others faded. The Joulie family bought the restaurant in 2002 and renovated it in a retro style (the house dates the work to 2016, the 2017 release to 2015); a three-star hotel opened upstairs in June 2017. The dining room seats 150 under opaline globes and red velvet, and the house still describes itself as the last trace of the La Villette cattle dealers.

05The practical

188 avenue Jean Jaurès, 75019, opposite the Philharmonie (metro Porte de Pantin). Open every day with continuous service from noon to midnight; breakfast is served from 07:00 to 10:00. Bookings through SevenRooms or by phone, 01 42 39 44 44. Set menus on the 2026–2027 card: "Express" at €27 and "Club Affaires" at €40 with drinks; a children's menu is €10, free for children under six. Service is included.