Beefbar Paris

Name: Beefbar Paris
Telephone: +33 1 44 31 40 00
Price range: $$$$

For the dinner where the room matters as much as the plate: Japanese wagyu by the 100 g / 3.5 oz under a listed Belle Époque glass roof, off the Champs-Élysées.

OpenNot yet visited · facts from 7 sourcesNo paid rankings

By Lena Sterling · Steakpedia editorial voice · Who writes

How to book

Book on SevenRooms ↗Call Map ↗

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

Why go

For the evening when you want to dress up and order beef by its farm, Beefbar Paris sets its tables in the Art Nouveau room of the former La Fermette Marbeuf, built in 1898 and listed as a historic monument in 1983. Riccardo Giraudi, the meat importer who created Beefbar in Monaco, opened the Paris house in 2018, and the menu reads like a map of his suppliers: Black Angus from Double R Ranch and Creekstone Farms in the United States and Black Onyx in Australia, wagyu from Snake River Farms, First Herd and Whispering Dunes in Namibia, and eight Japanese wagyu origins sold by the 100 g / 3.5 oz. The street-food half of the menu, from Kobe gyozas to wagyu kebabs, lets a table share several small plates before the steaks.

What to order

Emperor cuts: Kobe or Matsusaka
Bone-in rib, 45-day dry-aged, about 1.2 kg / 2.6 lb
Black Angus center cut ribeye

Aged45 days, dry

BreedBlack Angus, Wagyu, Kobe beef

Price$$$$

Opened2018

Not published: fire, grade.

01What to order

Emperor cuts: Kobe or Matsusaka€145 per 100 g / 3.5 oz, minimum 200 g / 7 oz, subject to availability; Hida and Numamoto are €95, Miyazaki, Kagoshima, Hokkaido and Wine-gyu €85.
Bone-in rib, 45-day dry-aged, about 1.2 kg / 2.6 lb€265 for two or three; Black Pearl beef from the Baltic Sea. A 900 g / 32 oz bone-in striploin for two is €198.
Black Angus center cut ribeye€85; the ribeye cap is €58 and a 600 g / 21 oz chateaubriand for two €210.
Wagyu tomahawk, about 1.4 kg / 3.1 lb€490 for two or three; a 500 g / 18 oz wagyu double ribeye for two is €250.
Steak frites, 200 g / 7 oz€39, the shortest way in, with a choice of Beefbar, pepper or port sauce.
Kobe beef prosciutto€59, to share at the start; a 45-day cured and smoked ribeye ham is €29.

02The beef

The menu says every meat is imported directly, with no intermediaries, from France, Italy, the United States, Japan, Namibia and Australia, and that the selection has been made since 2005. It names the farm for each line: Double R Ranch, Creekstone Farms and Black Onyx for Black Angus; Snake River Farms, First Herd and Whispering Dunes for wagyu; Black Pearl from the Baltic Sea for the 45-day dry-aged cuts; a "Giraudi selection" from France for the Continental Heritage filet and chateaubriand; Van Drie milk-fed veal from the Netherlands. In 2018 Yonder recorded French beef grain-fed for 160 days, Australian F1 wagyu for 350 and certified Tajima A5 Kobe for 900.

03The fire

No source describes the grill or the fuel at the Paris house. In 2018 Yonder wrote that the Kobe was cooked teppanyaki style.

04The story

La Fermette Marbeuf opened in 1898 at the corner of rue Marbeuf and rue du Boccador. Its "salle 1900," by Émile Hurtré with painters Hubert and Martineau and ceramicist Jules Wielhorski, disappeared behind later walls and was found by chance in 1978, when a wall was pierced; it was restored and listed on Dec. 9, 1983. Beefbar took over the address in 2018, and Yonder reported it open in mid-November that year. The architects Humbert & Poyet restored the room and, per the house, won the Heritage Building prize at the Restaurant & Bar Design Awards.

05The practical

5 rue Marbeuf, 75008, near the Champs-Élysées. Lunch Monday to Friday 12:00 to 14:30; the site gives two different weekend lunch times, so check when you book. Dinner Sunday to Thursday 19:00 to 23:00, Friday and Saturday 19:30 to 23:30. Valet parking every evening and a seasonal terrace. The menu asks for at least one dish per person. Book on the site through SevenRooms or by phone, +33 1 44 31 40 00.